I like to serve it with lots of gingersnaps, vanilla wafers and graham crackers for dipping. Served in glasses, this elegant dip can be enjoyed by those who like to sample everything on the dessert table and for those who will be watching the football game later in the afternoon.
Ingredients you’ll need:
2 [8 oz] softened cream cheese
1 [8 oz] container frozen whipped topping, thawed
1 [3.4 oz] box pumpkin spice instant pudding mix
1/2 cup toasted walnut pieces
1/2 cup toffee chips
1/4 cup heavy cream
1/4 cup powdered sugar
1/4 cup orange juice
1 Tbsp grated orange zest
1 tsp pure vanilla
1 tsp pumpkin pie spice or ground cinnamon
orange curls for garnishing
Accompaniments: gingersnaps. graham crackers and vanilla wafers for dipping
Directions:
In a large mixing bowl, whip the softened cream cheese, pudding mix, powdered sugar, heavy cream, orange juice and grated orange zest. Whip together on medium high speed for 3-5 minutes stopping to scrape the bowl as needed. Whip until light and fluffy. Add the toasted walnut pieces and the toffee chips.
Using a spatula, fold the walnuts and toffee chips through the dip. Begin folding in the whipped topping adding 1/3 of the container at a time. Add the last of the whipped topping folding from top to bottom, so, the mixture will remain light and fluffy. Scoop the dip into the serving dishes, and chill until serving. If I’m serving a crowd, I like to serve the dip in elegant glasses, with a dollop of whipped cream and a gingersnap cookie. Then garnish with a sprinkle of toffee chips, walnuts and orange curls. Yield: Approximately 3 cups
- 2 [8 oz] softened cream cheese
- 1 [8 oz] container frozen whipped topping, thawed
- 1 [3.4 oz] box pumpkin spice instant pudding mix
- ½ cup toasted walnut pieces
- ½ cup toffee chips
- ¼ cup heavy cream
- ¼ cup powdered sugar
- ¼ cup orange juice
- 1 Tbsp grated orange zest
- 1 tsp pure vanilla
- 1 tsp pumpkin pie spice or ground cinnamon
- orange curls for garnishing
- Accompaniments: gingersnaps. graham crackers and vanilla wafers for dipping
- In a large mixing bowl, whip the softened cream cheese, pudding mix, powdered sugar, heavy cream, orange juice and grated orange zest.
- Whip together on medium high speed for 3-5 minutes stopping to scrape the bowl as needed until light and fluffy.
- Add the toasted walnut pieces and the toffee chips.
- Using a spatula, fold the walnuts and toffee chips through the dip.
- Begin folding in the whipped topping adding ⅓ of the container at a time.
- Add the last of the whipped topping folding from top to bottom so, the mixture will remain light and fluffy.
- Scoop the dip into the serving dishes, and chill until serving.
- If I'm serving a crowd, I like to serve the dip in elegant glasses, with a dollop of whipped cream and a gingersnap cookie.
- Then garnish with a sprinkle of toffee chips, walnuts and orange curls.
Wow does that look delicious! Can’t wait for fall, my favorite time of year with the cool temps and yummy foods! Thank you!
I love it too, can’t wait! ☺
not a comment although it really looks good, but a question. Years ago I had a pumpkin ball at a party coated with gingersnaps and served with gingersnaps. Tried to make a pumpkin ball myself. While it tasted really good, it wouldn’t form a ball. What could I do to make it roll into a ball. I wondered about gelatin. Any suggestions would be appreciated.
Sounds like perhaps there was too much liquid in the ingredients. Generally, cream cheese when softened will firm again when chilled. Next time, try rolling into a ball,wrapping in plastic wrap and chilling until firm. When firm, unwrap and roll in crushed gingersnaps or nuts.