Ingredients
3/4 cup semisweet chocolate chips1 carton (8 ounces) whipped topping, divided1/2 teaspoon ground cinnamon1/2 teaspoon rum extract or vanilla extractAssorted fresh fruit and shortbread cookies
Preparation
In a microwave, melt chocolate chips; stir until smooth. Stir in 1/2 cup whipped topping, cinnamon and extract; cool for 5 minutes.
Fold in remaining whipped topping. Serve with fruit and cookies. Refrigerate leftovers.
