Pumpkin Cookie Dip




1 package (8-ounce) cream cheese softened
2 jars (7 ounces each) marshmellow creme
1 can (15 ounce) solid-pack pumpkin
1 teas. cinnamon
1 teas. grated orange peel
GINGERSNAPS OR VANILLA WAFERS

In a mixing bowl, beat the cream cheese and marshmellow creme until smooth. Stir in pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator. Makes 4 cups.
Midi playing-Hungry Eyes