Robin Egg Easter Cookie Dip
With its vibrant blue color, speckled eggs, and coconut nest, this Robin Egg Easter Cookie Dip recipe is sure to be the star of any Easter feast or party.
Servings: 4 Cups
Calories: 707kcal
Equipment
- Basting Brush
- Serving Dish
Ingredients
- 8 Easter Basket Little Debbie Cakes
- 8 oz. Cool Whip
- 8 oz. Cream Cheese
- ½ cup Vanilla Creamer
- ½ cup Coconut Flakes
- Cadbury Mini Robin Eggs
- Blue Food Color Gel
- 2 tablespoons Cocoa Powder
- Water
- Cookies of your choice
Instructions
- Start by toasting your coconut flakes. Place them on a cookie sheet, in the oven, at 375. Bake until golden brown. It only takes a few minutes so watch them closely. Set aside and let cool.½ cup Coconut Flakes
- Place your snack cakes, cool whip, cream cheese, and creamer into a mixer. Mix on high until well combined.8 Easter Basket Little Debbie Cakes, 8 oz. Cool Whip, 8 oz. Cream Cheese, ½ cup Vanilla Creamer
- Add a few drops of food coloring and mix once more until smooth.Blue Food Color Gel
- Pour into a serving dish.
- Place cocoa powder into a small dish. Add your water a few drops at a time until a liquid forms.2 tablespoons Cocoa Powder, Water
- Using your basting brush, splatter onto you dip.
- Top with your toasted coconut in the middle, creating a nest.
- Add a few eggs in the center.Cadbury Mini Robin Eggs
- Serve with the cookie of your choice and enjoy!Cookies
Nutrition
Calories: 707kcal | Carbohydrates: 74g | Protein: 11g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 68mg | Sodium: 525mg | Potassium: 371mg | Fiber: 4g | Sugar: 46g | Vitamin A: 910IU | Vitamin C: 0.3mg | Calcium: 237mg | Iron: 2mg