On Sunday, I had a total win at our Super Bowl get together. It was a casual family watch party, but when everyone started chiming in on what they were bringing, I was at a complete loss. Wings, meatballs, buffalo chicken dip….all the classics were there, and I was stumped on my contribution.
Let me mention that as much as I love making parties look pretty and can nail everything coming together, I am no Julia Child in the kitchen. In fact, I tend to stick to basics or hire someone else to do the cooking (but man, can I make a spread of food look good :)).
So after hearing all of the savory deliciousness, I decided I needed to take the sweeter route and bring some sort of dessert. But I wanted it to be a snacky dessert if you will–something that could set out with everything else and still have a laid back feel to it.
Alas, funfetti dip…it was perfect! I had made a variation of this in the past, but it was more of a funfetti cheese ball. This was a yogurt-based dip, which made it slightly (ever so slightly) healthier than the cream cheese version I had made before. By bringing this, I balanced the savory treats, and it was easy to eat, especially with the little ones we had there. And the best part is it’s super easy to make!
-1 box funfetti cake mix
-1.5 cups vanilla yogurt
-2 cups Cool Whip
-1 tsp. vanilla extract
Mix together the funfetti cake mix, vanilla yogurt and Cool Whip. Add in the vanilla extract and stir until it has a nice whipped consistency. Garnish with colorful sprinkles and serve chilled with animal crackers and Nilla Wafers.
The cream cheese version of funfetti dip I had made for Easter was also a huge hit, so I’ve included the recipe below for you all to decide which one you like better!
-1.5 cups of funfetti cake mix
-1/2 cup powdered sugar
-3 Tbsp. sugar
-1/2 cup butter
-1 8 oz. package of cream cheese, softened
In a large bowl, beat together softened cream and butter. Add in the funfetti cake mix, sugar and powdered sugar and beat until well combined. Place mixture in plastic wrap, bring in the corners and form the mixture into a ball surrounded by the plastic wrap. Freeze for 1.5 hours or until the ball keeps its shape. Once firm, roll the ball in sprinkles until it’s completely covered. Serve with Nilla wafers.