Ingredients
Scale
Christmas Cake Dip
- 12 ounces vanilla pound cake
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 container (8 ounces) whipped topping, thawed
- 1/4 cup Christmas sprinkles, red and green
For Layering and Decoration
- 1 cup vanilla wafer crumbs
- 12 mini vintage Christmas sugar cookies
- 2 tablespoons red decorating icing
- 2 tablespoons green decorating icing
- 12 clear 8-ounce dessert cups
Instructions
- Prepare the pound cake: Remove the vanilla pound cake from its packaging and place it on a clean cutting board. Cut the pound cake into small bite-sized cubes. Set aside 1/2 cup of cake cubes for decorating.
- Make the cream cheese filling: Place the softened cream cheese into a large mixing bowl. Add the softened unsalted butter. Beat the cream cheese and butter together using an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract to the bowl. Beat again until the mixture becomes fluffy and completely smooth.
- Gradually pour in the whole milk. Mix on low speed until the filling reaches a thick, creamy consistency.
- Fold in the whipped topping: Add the thawed whipped topping to the cream cheese mixture. Gently fold it in using a rubber spatula until the filling becomes light and fluffy.
- Add 1 cup of the vanilla pound cake cubes to the filling. Fold gently until the cake pieces are evenly distributed.
- Add the red and green Christmas sprinkles. Stir gently to distribute the sprinkles throughout the cake dip.
- Assemble the dessert cups: Place the clear dessert cups on a large white serving tray. Divide the remaining pound cake cubes evenly among the dessert cups. Press the cake cubes gently into the bottom of each cup.
- Spoon a generous layer of Christmas cake dip over the cake cubes. Spread the filling evenly using the back of a small spoon.
- Add another small layer of vanilla pound cake cubes to each cup. Divide the remaining cake dip evenly among the dessert cups. Pipe or spoon the filling over the second cake layer.
- Smooth the tops gently without pressing down on the filling.
- Decorate: Sprinkle vanilla wafer crumbs over each dessert cup. Add a small amount of reserved pound cake crumbs to the center of each cup.
- Decorate each cup with additional red and green Christmas sprinkles. Place one vintage Christmas sugar cookie on top of each dessert cup.
- Drizzle the red decorating icing lightly over the toppings. Add a small decorative drizzle of green icing.
- Arrange all the finished dessert cups neatly on the serving tray.
- Chill: Cover the tray carefully with plastic wrap. Refrigerate the dessert cups for at least 2 hours until thoroughly chilled.
- Remove the tray from the refrigerator when ready to serve. Serve the Christmas Cake Dip Cups cold with small dessert spoons.
- Keep any remaining dessert cups covered and refrigerated.
Notes
- Reserve 1/2 cup of pound cake cubes for decorating the dessert cups.
- Gently fold the whipped topping into the cream cheese mixture to keep the filling light and fluffy.
- Refrigerate the assembled dessert cups for at least 2 hours before serving.
- Serve chilled with small dessert spoons.
- Keep leftover dessert cups covered and refrigerated.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert, No-Bake Desserts
- Method: No-Bake