Ghost Goo (Dip)

• 8 ounces Philadelphia Cream Cheese, softened
• 7 ounces marshmallow cream
• 2 red cinnamon candies

1. Beat cream cheese and marshmallow creme with whisk until blended.
2. Cover.
3. Refrigerate 2 hours or until thickened.
4. Mound into ghost shape (or desired shape) on serving plate.
5. Add cinnamon candies for the"ghost's eyes".
6. Yields (12) 2 Tbsp servings.
7. For a variation prepare as directed, stirring in 2 squares melted and cooled unsweetened baking chocolate.

cream cheese, marshmallow cream, red cinnamon

Taken from www.food.com/recipe/ghost-goo-dip-85456 (may not work)