Pumpkin Cream Cheese Spread
* 1 8-ounce package cream cheese, softened
* 1/2 cup canned pumpkin
* 1/4 cup sugar
* 3/4 teaspoon pumpkin pie spice
* 1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on
medium speed until smooth. Cover and refrigerate for at least 1 hour or up to
24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings). Enjoy.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
