Ingredients
Scale
- 5 Little Debbie Christmas Tree Cakes (Vanilla variety)
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup milk (whole milk works best)
- 8 ounces whipped topping (thawed)
- 1 teaspoon vanilla extract
- Festive red and green sprinkles for garnish
- Red or green sanding sugar (optional)
Instructions
- Unwrap the Christmas Tree Cakes and place them on a cutting board. Use a knife or your hands to break them into small, bite-sized pieces. Set these aside.
- In a large mixing bowl, add the softened cream cheese. Use a hand mixer on medium speed to beat the cream cheese until it is completely smooth and creamy.
- Slowly pour the milk and vanilla extract into the cream cheese. Continue beating until the liquid is fully incorporated and the mixture is fluffy.
- Add the broken cake pieces into the bowl. Use a rubber spatula to fold them gently into the cream cheese mixture. You want to distribute them evenly without mashing them into a paste.
- Add the thawed whipped topping to the bowl. Gently fold it in using a “down-across-up” motion. This keeps the air in the dip so it stays light.
- Once combined, transfer the dip to a serving bowl. Cover it with plastic wrap and refrigerate for at least 30 minutes.
- Before serving, top the dip with plenty of festive sprinkles and sanding sugar to give it a bright holiday look.
- Cook Time: 40 minutes