- 1 packet Harvest Pumpkin Dip Mix
- 1/3 cup hot water
- 8 oz. cream cheese
- 8 oz. whipped topping (i.e., Cool Whip®)
- 36 gingersnaps (small wafer size)
- 4 Tbls. melted butter
- 4 Tbls. sugar
Place gingersnaps in blender and mix until they are fine crumbs. Place in bowl and add butter & sugar and mix with fork. Lightly press crumbs into a 7x12-inch pan. Follow packet directions to make Harvest Pumpkin Dip. Once prepared, fold in whipped cream. Spread prepared filling on top of gingersnap crust. Chill 4 to 6 hours.