This simple Christmas tree cake dip combines Little Debbie Christmas Tree Cakes with Cool Whip, and vanilla for a creamy Christmas dessert dip that’s your guests will love.
Start by cutting your Christmas tree cakes into small 1/2 inch wide pieces.
8 Little Debbie Christmas Tree Cakes
Fold in the Cool Whip and vanilla gently.
8 oz Extra Creamy Cool Whip, 1 tsp vanilla
Fold in the sprinkles gently (if using).
2 TBS Christmas sprinkles
Top with more sprinkles and serve with cookies, graham crackers, and fresh fruit.
2 TBS Christmas sprinkles
Notes
Half the recipe for a smaller crowd by simply halving the ingredients to four Christmas tree cakes and 4 oz Cool Whip. You can also double this recipe if you need to feed a larger crowd or think you’ll eat it all yourself!Store in the refrigerator if made in advance and store any leftovers in the refrigerator in an airtight container for up to five days. The dip may thicken after a day or two but should still taste fine.Return to the refrigerator after leaving the dip out for two hours. You don’t want to leave it out much longer than that because of the Cool Whip and the cakes will start hardening.