Pumpkin Cheesecake Dip

• 8 ounces cream cheese
• 8 ounces Cool Whip
• 15 ounces solid-pack pumpkin (NOT pie filling)
• 2 cups confectioners' sugar
• 12 teaspoon ginger
• 12 teaspoon cinnamon
• 1 (14 ounce) box ginger snaps

1. Mix the cream cheese, cool whip, ginger, cinnamon, and sugar in a large bowl.
2. Add Pumpkin.
3. Whip ingredients together using a mixer, until evenly mixed.
4. For a thinner dip you can add a quarter cup of milk.
5. For a thicker- and sweeter- dip, add an extra half cup of sugar.
6. Serve with Ginger snaps.
7. FOR A PUMPKIN CHEESECAKE; Add three teaspoons of pumpkin pie spice to other ingredients.
8. Either half ingredients for one pie, or distribute the mixture evenly between two graham pie crusts.
9. Place in refrigerator up until five minutes before serving.

cream cheese, pumpkin, sugar, ginger, cinnamon, ginger snaps

Taken from www.food.com/recipe/pumpkin-cheesecake-dip-466839 (may not work)