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  • Lena’s Cookie Pumpkin Dip a great Hit for Parties!

    Looking for a unique, easy, light dessert after the heavier meal.  Or perhaps a quick dessert to serve along with gingersnaps (your favorite home-made recipe) or Lena's favorite — Lar's Swedish Gingersnaps or Anna's ; Then try the following dip and you'll be sharing the recipe with everyone!  Thanks to Lena's friend Jan  from Sheboygan for this recipe:

    Lena's Pumpkin Dip

    •  4 oz. package cream cheese, softened (or 1/2 8 oz. package) 
    • 5 oz. pumpkin butter –about 1/2 cup
    • 2 Tablespoons sugar
    • 1/4 tsp. vanilla           1/2 tsp. cinnamon or ginger
    • 4 oz. frozen whipped topping (thawed) = 1/2 of typical 8 oz. container
    1. Cream softened cream cheese
    2. Add pumpkin butter, sugar, vanilla & spice
    3. Mix together until well blended.
    4. Gently fold in whipped topping.
    5. Keep refrigerated until ready to serve.
    6. Serve with ginger cookies as a dip.

    Recipe keeps well in the refrigerator.  Remember to keep it chilled as it is served.

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