Ingredients

The following ingredients have 7 Servings
  • 16 ounces lite Cool Whip (453 grams)
  • 2 cups vanilla Greek yogurt (454 grams)
  • 16.25 ounces heat-treated white cake mix (460 grams (SEE NOTE))
  • ½ cup Almond Milk (114 grams)
  • ¼ cup Rainbow sprinkles (48 grams, plus more for garnish)

Instruction

  • In a mixing bowl, whisk together the Cool Whip and Greek yogurt until smooth.
  • Add in the cake mix a little at a time until well mixed.
  • Add in the almond milk and sprinkles. (if you find the dip to be too thick, add more milk. You can add less milk if you prefer it stiffer)
  • Garnish with more sprinkles.
  • Refrigerate before serving, overnight if desired.