Pumpkin Pie Cheesecake Dip

Hi friends! Can you believe Thanksgiving is RIGHT around the corner?! I don’t know about you, but before the onslaught of PEPPERMINT EVERYTHING, I’m enjoying the last moments of pumpkin everything! So we have a few more pumpkin recipes that we’re sharing with you this week that are perfect for the holidays, like this Pumpkin Pie Cheesecake Dip recipe made with our favorite International Delight Pumpkin Pie Spice Creamer!

Seriously, this creamer is so versatile…not only do we use it in our coffee on the daily but last year we have created everything from a SPIKED PUMPKIN SPICE LATTE and PUMPKIN PIE SHOOTERS to more recently this delicious WHITE CHOCOLATE PUMPKIN SPICE HOT CHOCOLATE.

So naturally, for this delish dish we started with a little ID Pumpkin Pie Spice and pumpkin spice pudding mix, added in some cream cheese whipped up with sugar, and finished it off with a little whipped topping to make one creamy and delicious Pumpkin Pie Cheesecake Dip!

Ingredients

• 3/4 cup International Delight Pumpkin Pie Spice Creamer
• 1 3.4 oz package pumpkin spice instant pudding
• 1 8 oz package cream cheese softened
• 1/4 cup granulated sugar
• 2 cups frozen whipped topping thawed
• Graham cracker crumbs for garnish

Instructions

1. In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
2. In a mixing bowl, beat together the softened cream cheese and sugar.
3. Add in pudding to cream cheese mixture and beat.
4. Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.

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