Dip for Gingersnap Cookies

(could not be easier for your impromptu tea!)

Dip for Gingersnaps

1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
2 teaspoons pumpkin pie spice
1 cup heavy cream, whipped or an 8 ounce container of whipped topping
1 package (16 ounces) gingersnaps

In a small mixing bowl, combine the cream cheese, confectioners' sugar and pumpkin pie spice. Beat in the whipped cream until blended. Refrigerate until serving. Yield: 3 cups.

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