Pumpkin Pie "Cheese" Ball Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ( 8 ounce) packages cream cheese, slightly softened
1/4 cup butter, softened
2 cups powdered sugar
3 T. brown sugar
3/4 cup pumpkin puree
1 T. Pumpkin Pie spice
1 1/2 cups crushed gingersnap cookies
graham crackers, apples, and additional gingersnaps for dipping
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Directions: |
Directions:Blend together cream cheese and butter until light and fluffy
Add the powdered sugar and brown sugar--Mix well
Add the pumpkin puree and pumpkin pie spice until combined
Spoon mixture onto plastic wrap in a ball shape.
The mixure is wet so it won't quite be a ball but do your best to make a ball.
Wrap mixture tightly with plastic wrap and place in the fridge for 4 hours or until firm.
Once ball is firm, place gingersnap crubs on a large plate or platter.
Unwrap the ball.
It may look scary but will look fine once the crumbs are on it.
Roll the ball in the crumbs, pressing the crumbs onto the ball.
Wrap ball in a clean piece of plastic wrat and store in the fridge until serving.
To Serve: Remove from the fridge about a half hour before serving.
The ball can be stored in the fridge for a day or two and it will be in a softer state.
Any longer, it should be stored in the freezer
Cut into wedges and serve with graham crackers, apple slices or gingersnaps.
Tastes like pumpkin pie! |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 |
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