Ingredients:

  • 16 oz full-fat cream cheese, completely softened to room temperature
  • 1/2 cup whole milk
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 6 Little Debbie Christmas Tree Cakes (Vanilla variety)
  • 8 oz whipped topping, thawed but chilled
  • 2 tbsp red and green sanding sugar or holiday sprinkles

Instructions:

  1. Unwrap 4 Christmas Tree cakes. Place two cakes into a food processor with 2 tablespoons of the milk and pulse until it forms a smooth paste.
  2. Roughly chop two additional cakes into 1/2-inch cubes to provide texture in the final dip.
  3. In a large mixing bowl, beat the softened cream cheese, vanilla, and salt on medium-high speed for at least 3 minutes until light and airy.
  4. Gradually incorporate the remaining milk and the cake paste into the cream cheese mixture, beating until no lumps remain.
  5. Gently fold in the chilled whipped topping and the chopped cake pieces using a silicone spatula to maintain the airy volume.
  6. Transfer to a serving bowl. Garnish with the remaining cake pieces (chopped or whole) and holiday sprinkles.
  7. Chill in the refrigerator for 30 minutes to allow the fats to stabilize before serving.