I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. —Tessie Hughes, Marion, Virginia
In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.
Yield: 3 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1133g) | ||
Recipe Makes: Servings | ||
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Calories: 4048 | ||
Calories from Fat: 1370 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.3g | 203 % | |
Saturated Fat 80.6g | 403 % | |
Monounsaturated Fat 45.9g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 254mg | 78 % | |
Sodium 3860.9mg | 133 % | |
Potassium 2127.2mg | 56 % | |
Total Carbohydrate 635.8g | 187 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 625.6g | ||
Protein 45.8g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4048
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