Rum-Almond Cheesecake Dip
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- 1 (24.2-oz.) container ready-to-eat cheesecake filling
- 3 to 5 tsp. spiced rum
- 1/2 teaspoon almond extract
- 1. Stir together all ingredients. Cover and chill until ready to serve.
- Note: For testing purposes only, we used Philadelphia Ready-To-Eat Cheesecake Filling.
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Rum-Almond Cheesecake Dip Recipe at a Glance
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