- ¾ c powdered sugar
- ½ c cold milk
- 8 oz cream cheese, softened
- 12 oz Cool Whip
- 1 jar Muirhead Pecan Pumpkin Butter (Wm. Sonoma)
- Mix milk and sugar until well blended.
- Add cream cheese and pecan pumpkin butter and mix well again.
- Fold in Cool Whip.
- Chill for 20 minutes and serve.
