This is an amazing recipe to put together with your homemade gingersnaps from yesterday.
- 1 Package (8 ounces) cream cheese, softened
- 1 c confectioners’ sugar
- 2 tsp pumpkin pie spice
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 package (16 ounces) gingersnaps
- 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.