3 oz. Philadelphia cream cheese, softened
2 tbsp. sugar
3 tbsp. 2% milk
2 c. Cool Whip light, thawed
1 tsp. vanilla

Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Store in refrigerator.

Use to dip cookie cake cubes, fresh fruit, pretzel sticks.

Makes 2 cups.