• Letter From The Editor
• Welcome, New Subscribers!
• Mac Kid Day at Play Welcomes Innovations Yoga
• GIVEAWAY: Two Tickets to Baby Sense Secret
• GIVEAWAY: Grab Bag Week 7
• REVIEW: Knuffle Bunny
• Fit By Forty: Ask the Pro
• It's a Great Time to Recruit NEW Consultants!
• Breast Cancer Awareness Month
• Pumpkin Pie Dip
• Area Pumpkin and Apple Farms
• FamilyFINDS Launches SuperFINDS Membership
• This Week's Picks
• This Week's Calendar
• Teen Scene
• Plan Ahead
• Area Museum FREE Days 2012
• Have A Service You'd Like Featured?
• Chicago Area Story Times
• Kids Eat FREE or Cheap!

Pumpkin Pie Dip

---

Macaroni Menu

By: Cara Scott

Cara Scott

Pumpkin pie you can eat with your hands! An easy to make, sure to please recipe for all of your fall events.

• 1 can of pumpkin pie filling
• 1 tub of Cool Whip or whipped topping
• 1 cup powdered sugar
• 1 Tablespoon Pampered Chef Cinnamon Plus
• Vanilla wafers
• Graham crackers
• Stacy's Cinnamon Sugar pita chips

Mix whipped topping, pumpkin pie filling, Cinnamon Plus and powdered sugar in a bowl. (You can use plain cinnamon with 1 tsp. nutmeg if you do not have Pampered Chef's Cinnamon Plus, but if you don't have it you should get it! We love it.) Return to refrigerator for at least 30 minutes to firm up.

Use the cookies, crackers and pita chips to dip.  

Have your say