Sweet Tea… in Italia!

Italy, Amazing Food, Love and Wine Y'all!

I know you are all probably sick of the pumpkin pie stuff as of late.
But, eversince the Halloween party, I have needed an intervention to stop eating the leftover Pumpkin Pie Dip that my friend Rene’ brought over.  I text her yesterday for the recipe, So I figured I would share it with y’all..

INGREDIENTS:
12 oz cream cheese
2 cups powdered sugar
1 cup canned Pumpkin
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice or cinnamon
2 cups whipped topping

DIRECTIONS:
Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices.
Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
Serve with sliced apples, graham crackers, Ginger snaps or anything else you love.

I currently am loving these with Ginger snaps.. I love ginger snaps!