1 package (8 ounces) cream cheese, softened
2 jars (7 ounces each) marshmallow creme
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
Gingersnaps or vanilla wafers
In a large mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in pumpkin, cinnamon, and orange peel. Serve as a dip with cookies. Store in refrigerator.
Makes 4 cups.
*Taste of Home
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1 comment:
This sounds soooo yummy! I want to go make this right now!!
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