Gingersnap Dip

I loved this! I could eat a whole thing by itself! It is also good with gingersnaps!

• 8 oz package cream cheese, softened
• 1 cup confectioners' sugar
• 2 teaspoons pumpkin pie spice
• ½ tsp vanilla extract
• 1-8 oz carton frozen whipped topping, thawed

Method:

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