1 package (8 oz.) 1/3 less fat cream cheese, softened to room temperature
1 can (16 oz) pumpkin
2 cups powdered sugar
1 1/2 teaspoons pumpkin pie spice
1 cup light whipped topping
1 bag purchased ginger snaps
In a mixing bowl, mix softened cream cheese with pumpkin, powdered sugar and pumpkin pie spice. Fold in 1 cup light whipped topping. Refrigerate for 30 minutes. Serve with ginger snaps.
TIP: To fold in whipped topping, use a spatula and lightly mix with cream cheese mixture to keep it fluffy.
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