Post by luvz2cook on Dec 7, 2015 2:20:40 GMT
1 15 oz. can of pumpkin puree
1 8 oz. container cool whip
2 c. powdered sugar
1 8 oz. cream cheese, softened
1 tsp. cinnamon
Cream together cream cheese and powdered sugar in a large bowl. Stir in canned pumpkin and cinnamon. Fold in cool whip.
Cover and refrigerate at least one hour.
*I like to serve with gluten free ginger snaps, regular ginger snaps and/or graham crackers.
1 8 oz. container cool whip
2 c. powdered sugar
1 8 oz. cream cheese, softened
1 tsp. cinnamon
Cream together cream cheese and powdered sugar in a large bowl. Stir in canned pumpkin and cinnamon. Fold in cool whip.
Cover and refrigerate at least one hour.
*I like to serve with gluten free ginger snaps, regular ginger snaps and/or graham crackers.