cups of dip
8 ounce cream cream, softened
1 teaspoon vanilla
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, 1/2 cup, plus 3 tablespoons for cream layer
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 pumpkin pie, prepared, whole
1 (14 oz.) can Eagle Brand® Caramel Flavored Sweetened Condensed Milk, 1/4 cup needed
1 cup mini marshmallows
graham crackers, or speculoos cookies
To Make the Cheesecake Layer:
BEAT the softened cream cheese, vanilla and a pinch of salt in a mixer with 1/2 cup sweetened condensed milk until fluffy and combined.
To Make the Chantilly Cream:
WHIP the heavy whipping cream, 3 Tbsp. sweetened condensed milk, and vanilla extract until it reaches a medium peak.
Assembling the Dip:
SPREAD the cheesecake layer into the bottom of your serving bowl. With a large spoon or ice cream scooper, scoop out pumpkin pie filling and pieces of the crust. Spread evenly on top of Cheesecake Layer.
SPREAD a layer of Chantilly Cream on top of pumpkin pie layer and top with mini Marshmallows.
DRIZZLE the top with Caramel Flavored Eagle Brand ® Sweetened Condensed Milk.
SERVE with Speculoos cookies or Graham crackers on the side for dipping. Serve and dip away!
Recipe Credit to Greggy Soriano