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Pumpkin Pie Cheesecake Dip Recipe

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This recipe for Pumpkin Pie Cheesecake Dip is from Brown Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. International Delight Pumpkin Pie Spice Creamer
1 3.4 oz pumpkin pie spice instant pudding
1 8 oz. package cream cheese softened
1/4 c. sugar
2 c. frozen whipped topping (thawed)
Graham cracker crumbs for garnish
Directions:
Directions:
In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes. In a mixing bowl, beat together the softened cream cheese and sugar. Add in pudding to cream cheese mixture and beat. Once well combined, fold in the 2 c. of thawed whipped topping and refrigerate. When ready to serve, fill bowl with pumpkin pie cheesecake dip topped with graham cracker crumbs.
Personal Notes:
Personal Notes:
If you can't find pumpkin spice instant pudding (it is seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice. Serve with graham crackers or Biscoff cookies!

 

 

 

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