Ingredients
Scale
- 1 box white cake mix (15.25–16.25 oz.)
- 1 tub Cool Whip (8 oz.)
- 1 ¼ cups vanilla yogurt
- 1 tsp vanilla extract
- ⅓ cup red, white, and blue sprinkles (plus extra for topping)
- Dippers: graham crackers, vanilla wafers, pretzels, animal crackers, etc.
Instructions
- If desired, bake cake mix on a sheet pan at 350°F for 5 minutes. Cool completely.
- In a medium bowl, combine cooled cake mix, Cool Whip, yogurt, and vanilla. Beat with an electric mixer for 2-3 minutes until smooth.
- Fold in sprinkles gently. Transfer to a serving bowl and chill for at least 20 minutes.
- Top with extra sprinkles and serve with your favorite dippers.
- Store leftovers in an airtight container in the fridge for up to one week.
Notes
- For safety, bake raw cake mix at 350°F for 5 minutes to kill bacteria.
- Some sprinkles may bleed color, especially natural or nonpareil types. Use American-made sprinkles like Betty Crocker for minimal bleeding.
- Chill the dip for better texture and flavor.
- Use dye-free sprinkles if avoiding artificial food coloring.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 120
- Sugar: 12g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg