Pink Easter Dessert Dip (Print Version)
# Ingredients:
→ Dip Base
01 -
A few drops of pink food coloring
02 -
1 teaspoon vanilla extract
03 -
1/2 cup powdered sugar
04 -
1 container (8 oz) whipped topping, thawed
05 -
1 package (8 oz) cream cheese, softened to room temp
→ Mix-ins & Toppings
06 -
1/4 cup marshmallow fluff (optional for a sweeter flavor)
07 -
1/2 cup pastel-colored sprinkles or bite-sized candies (like mini eggs or Easter M&M's)
→ For Dipping
08 -
Fluffy marshmallows
09 -
Fresh strawberries, clean and completely dry
10 -
Crunchy pretzel sticks or twists
11 -
Squares of graham crackers
# Instructions:
01 -
Plug in your electric mixer, then beat that softened cream cheese in a big bowl until it's velvety smooth. Skip this step, and you'll get lumps in every bite—yikes!
02 -
Toss the powdered sugar in gradually while mixing (don't rush, or you'll end up in a sugar cloud). Stir in the vanilla extract. If you want it even airier, stir in some marshmallow fluff for a sweet, fluffy twist.
03 -
Grab a spatula and slowly fold in the whipped topping. Go easy on it—big, careful sweeps will keep all those airy, fluffy bubbles nice and intact.
04 -
Splash in just enough pink coloring to hit your perfect shade, then mix gently. Stir in half the sprinkles or candy pieces so they're spread throughout, leaving the rest for the topping.
05 -
Spoon the dip into a beautiful serving dish. Sprinkle the candy or sprinkles you saved on top for a fun finish. Let it chill for around 30 minutes—it'll firm up a bit, making it scoopable and delicious.
# Notes:
01 -
This fun pink creation is just right for Easter parties or spring hangouts. Kids especially love the bright color and sweet toppings!
02 -
Keep it in the fridge until ready to dig in. Seal leftovers in an airtight container and enjoy within 2 days.