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Ingredients
12 servings
16 ozwhipped cream cheese
5 ½ cupspumpkin pie mix
not puréed pumpkin
8 ozcool whip
3 Tbscaramel
drizzle
caramel
for topping, optional
chocolate chips
for topping, optional
butterscotch chips
for topping, optional
graham cracker crumbs
for topping, optional
cookie crumbs
for topping, optional
apples
chopped, for dipping, optional
graham crackers
for dipping, optional
ginger snap cookies
for dipping, optional
nilla wafers
for dipping, optional
pretzels
for dipping, optional
Instructions
Step 1
In a large bowl, mix your whipped cream cheese til smooth by hand or with a mixer. It doesn't take much when using whipped cream cheese - if you are using regular cream cheese a mixer will mix it best and it will take a little longer to smooth out than when using whipped cream cheese.
Step 2
Add in your PPM and a 3 tablespoons of desired caramel. Mix until well combined.
Step 3
Add in your cool whip, I use the whole tub but you can use less, as desired - the amount used will affect your dip's fluffiness (more equals fluffier).
Step 4
Once everything has been mixed in thoroughly, store in an air tight container or zip lock for a minimum of 30 minutes, and when ready to serve, add to a desired dish. Top with caramel drizzle or any other desired toppings to your dip.
Step 5
Serve with apples, cookies, graham crackers, pretzels, or anything else your heart desires - it's even good on its own eaten with a spoon!
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