Creamy Easter Dessert Dip (Print version)
A fluffy no-bake Easter dessert dip with cream cheese, whipped topping, vanilla, pastel candies, and sprinkles for an easy spring treat.
# Ingredients:
For the dip
01 -
8 oz (225 g) block cream cheese, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/3 cup (90 g) marshmallow creme
05 -
8 oz (225 g) whipped topping, thawed
06 -
1-2 drops pink gel or liquid food coloring
For the mix-ins and topping
07 -
1/2 cup (85 g) pastel chocolate candies or mini candy eggs, roughly crushed
08 -
2 tablespoons pastel sprinkles, plus more for topping
For serving
09 -
Graham crackers, vanilla wafers, strawberries, pretzels, marshmallows, or apple slices
# Instructions:
01 -
Place the softened cream cheese in a large bowl. Beat with a hand mixer on medium speed for 1-2 minutes, until completely smooth and fluffy.
02 -
Add the powdered sugar and vanilla. Mix on low at first, then beat until smooth. Scrape the sides and bottom of the bowl.
03 -
Mix in the marshmallow creme until the base looks glossy and evenly combined.
04 -
Add the thawed whipped topping and fold with a spatula until no white streaks remain. Do not beat hard after this point.
05 -
Fold in the food coloring one drop at a time until pale pink. Fold in half of the crushed candy and the sprinkles.
06 -
Spoon into a serving bowl, cover, and refrigerate for 30 minutes. Top with the remaining candy and extra sprinkles just before serving with your favorite dippers.
# Good to know:
01 -
Best served chilled with a mix of sweet, salty, and fresh dippers.
02 -
Add sprinkles just before serving to reduce color bleeding.
03 -
Makes about 3 cups of dip.