1 small box Vanilla pudding mix
1 1/2 cups Cold milk
1 jar Robert Rothschild Farm Gingerbread Dip
8 oz. Cream cheese, softened
4 oz. Cool Whip
1 Tsp. Cinnamon
1 Graham cracker pie crust, prepared
In a medium sized mixing bowl combine the vanilla pudding and milk; let rest for a half hour. In a large mixing bowl blend cream cheese together until creamy. Fold Cool Whip, Robert Rothschild Farm Gingerbread Dip and cinnamon into the cream cheese and blend until well combined. Next blend together the vanilla pudding and milk mixture on low for 2-3 minutes and pour into the cream cheese mixture, blending until well combined. If crust is uncooked, cook and cool it. Place mixture in pie shell for whole pie or place in individual serving dishes and cool in the freezer for up to an hour. When ready to serve top with crushed ginger snap or graham crackers.