CARAMEL PUMPKIN PIE DIP

1 pkg (8-oz) cream cheese, softened
2 tbsp confectioners' sugar
1 tsp vanilla extract
1 can (15-oz) pure pumpkin
1 tsp pumpkin pie spice
5 graham crackers, crushed and divided
3 tbsp caramel sauce, divided
Whipped cream and crushed pecans for garnish, optional
Sliced apples for serving

In a bowl mix cream cheese, confectioners' sugar and vanilla extract until well combined. Stir in pumpkin and pie spice. Mix until uniform. Pour a thin layer of crushed graham cracker in the bottom of your serving dish. Top with a layer of pumpkin mixture, using a spatula to evenly spread. Top with 1 tablespoon caramel sauce, spooning evenly over pumpkin.

Repeat layering process once more. Top with whipped cream, remaining graham sauce and pecans. Serve with apple slices and refrigerate any leftovers.

Yield: 10 servings
Per serving: 190 calories,12 g (6 g sat) fat, 30 mg cholesterol, 135 mg sodium, 19 g carbs, 2 g fiber,12 g sugar, 3 g protein

Recipe and Photo From Kroger

HAPPY VALENTINE'S DAY TO ALL MY FOLLOWERS

CREAMY FRUIT DIP

1 pkg (8-oz) fat-free cream cheese
3/4 cup packed brown sugar
1 cup (8-oz) reduced-fat sour cream
2 tsp vanilla extract
1 tsp lemon extract
1/2 tsp ground cinnamon
1 cup cold 2% milk
1 pkg (3.4-oz) instant vanilla pudding mix
Assorted fresh fruit for dipping

In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, vanilla extract, lemon extract and cinnamon until smooth. Add milk; mix well.

Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour.

Serve with fruit.

Yield: approximately 3 1/2 cups
Per 1/4 cup: 118 calories, 2 g saturated fat, 8 mg cholesterol, 21 g carbs, 4 g protein

Recipe and photo from an old TOH.