Go Back

Bunny Butt Cookie Dip

This Bunny Butt Cookie Dip is the cutest and easiest dessert for Easter! It's a no-bake sweet treat that can be made in minutes with minimal ingredients. It's an adorable appetizer that pairs perfectly with your favorite sweet and savory snacks for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 packages cream cheese, softened (8 ounce)
  • 0.5 cup sprinkles
  • 0.5 cup white chocolate chips
  • 1 cup Funfetti cake mix heat-treated
  • 1 teaspoon vanilla extract
  • 0.25 cup white chocolate shaved
  • 8 pink M&Ms

Method
 

Preparation Steps
  1. Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
  2. In a large mixing bowl, add softened cream cheese, white chocolate chips, sprinkles, heat-treated cake mix, and vanilla extract.
  3. Mix all ingredients together until well combined and smooth.
  4. Separate the cream cheese mixture into the following sizes: one large ball (body), two medium-sized balls (feet), and one small ball (tail).
  5. Roll each cream cheese ball into the shaved white chocolate.
  6. Shape the large ball into the bunny butt. Gently flatten the two medium balls and shape them slightly oval to resemble feet. Roll the small ball into a short cylinder for the tail.
  7. Carefully press four pink M&Ms into each of the flattened feet.
  8. Arrange the bunny butt, feet, and tail on a serving platter. Serve immediately with cookies, pretzels, or your favorite dippers. Enjoy!

Notes

This dip is best served fresh. If you need to make it ahead of time, cover and refrigerate it, but allow it to come to room temperature slightly before serving for the best texture.