In a mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth. Fold in the whipped topping and berry pie filling. Place it in the refrigerator to chill.

Roll out the sugar cookie dough and cut ghosts out using a cookie cutter. Bake according to package directions, at 350°F (175°C) for 10-12 minutes or until light golden brown. Cool completely.

To serve the dip, use a piping bag with a circle tip to make the dip look like it is bubbling in your serving dish and add googly eyes and sprinkles, if desired.