Gingersnap Dip
I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. —Tessie Hughes, Marion, Virginia
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup confectioners' sugar
- 8 oz cream cheese softened
- 2 teaspoons pumpkin pie spice
- 8 oz frozen whipped topping thawed
- 16 oz gingersnaps
- Carbohydrate 635.848797197299 g
- Cholesterol 254.011726976 mg
- Fat 152.255566105672 g
- Fiber 10.2306323506243 g
- Protein 45.751992000198 g
- Saturated Fat 80.5936128630972 g
- Serving Size 1 1 Serving (1133g)
- Sodium 3860.92710345406 mg
- Sugar 625.618164846674 g
- Trans Fat 15.5682352310366 g
- Calories 4048 calories
In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps. Yield: 3 cups.
