I considered naming this dip, Heaven on Earth, because seriously, that’s what it is. You know when you see a recipe, and say to yourself, “Oh my goodness, I NEED to make that TONIGHT,” but then you never actually do? No?? Well, maybe it’s just me. Anyway, I see recipes all the time, and usually really want to make them, but just simply email them to myself, or pin them to make later. HOWEVER. I saw this recipe last Wednesday, while I was reading on my lunch break and NEEDED to have it, like right then. It was calling out to me! So, I did what any crazed, sweet tooth driven person would do, hit up the grocery store on my way home from work, and whipped this up before I could even change out of my work clothes. And, I am not sorry about it! Not one bit. This was wonderful, and it’s made with nonfat yogurt and fat-free cool whip, so it’s practically health food right? Anyone still with me?
To make this lovely, Coldstone Cake Batter reminiscent dip, you need to gather the following: 1 18.9 ounce box of Funfetti cake mix, 2 cups of plain nonfat yogurt, and 1 cup of fat-free Cool Whip. And perhaps some reduced fat Nilla Wafers and strawberries, if you want to be like me. Strawberries and yogurt, healthy, I’m telling you!
Be sure to pay close attention, because this recipe is super difficult, and easy to mess up. Take a pair of scissors and cut open the bag of cake mix. Dump the cake mix into a mixing bowl or plastic container with a lid.
Measure out 1 cup of Cool Whip. Add the cool whip to the container with the cake mix.
Next, add two cups of plain nonfat yogurt to the bowl.
Stir until completely combined, and no lumps remain. Taste it if you’re impatient like me, you know you want to.
Now the really hard part: allow dip to chill in the refrigerator for at least an hour.
After chilling, garnish with strawberries. Serve with sliced strawberries and reduced fat Nilla Wafers.
SO, so, so, so good!!! So good, that the entire container was consumed by Chris and I in about three days. I will be making this dip again and again, it’s too easy! This dip could easily be halved, and the original post has a recipe for a single serving size!
If you’re making this for a party, I would recommend making the dip the day of the event. This is because the sprinkles start to spread after 24 hours in the fridge. It still tastes fantastic, it’s just not quite as pretty!
Funfetti Cake Batter Dip for breakfast??! I won’t tell!
1 18.9 ounce box of Funfetti Cake Mix
2 cups plain nonfat yogurt
1 cup fat-free cool whip
Combine dry cake mix, 1 cup of fat-free cool whip, and 2 cups of plain nonfat yogurt. Stir until completely mixed, and no lumps remain. Refrigerate for at least one hour.
Garnish with strawberries. Serve with sliced strawberries and reduced fat Nilla Wafers.