Ingredients
Scale
- 5 Little Debbie Christmas Tree Cakes (Vanilla variety)
- 8 oz Cream Cheese, softened to room temperature
- 1/2 cup Milk (whole or 2% works best)
- 1 teaspoon Vanilla Extract
- 8 oz Whipped Topping (Cool Whip), thawed
- 1/4 cup Festive Sprinkles (red and green sugar or nonpareils)
- 1 box Vanilla Wafer Cookies (for serving)
- Optional: Fresh strawberries or pretzel sticks for dipping
Instructions
- Start by unwrapping your Little Debbie Christmas Tree Cakes. Place them on a cutting board and use a sharp knife to chop them into small, bite-sized pieces. You want some chunks to remain for texture, but they should be small enough to blend into a dip. In a separate large mixing bowl, ensure your cream cheese is completely soft. If it is too cold, your dip will be lumpy rather than fluffy.
- Use a hand mixer or a stand mixer to beat the softened cream cheese until it is smooth and creamy. Gradually pour in the milk and vanilla extract while continuing to mix on medium speed. Once the base is smooth, gently fold in the chopped snack cakes using a rubber spatula. Finally, fold in the thawed whipped topping and half of your sprinkles. Stir gently to maintain the airy volume of the whipped topping.
- Transfer the dip into a festive serving bowl. Smooth the top with your spatula and garnish with the remaining red and green sprinkles. For an extra touch of holiday magic, you can crumble one additional cake over the top. Arrange your vanilla wafer cookies in a circle around the bowl on a large platter. Serve immediately, or refrigerate for 30 minutes to let the flavors meld together and the dip to firm up slightly.
- Cook Time: 15 minutes