9 Little Debbie Christmas Tree Cakes two boxes
8 ounces cream cheese room temperature
¼ cup milk
1 teaspoon vanilla extract
8 ounces whipped topping thawed
1 square white almond bark chopped
2 tablespoons heavy whipping cream
red gel food color
Green sugar sprinkles
For the Dip:
Add the Christmas tree cakes to a food processor and pulse until broken down.
Add the cream cheese, milk, and vanilla extract to the food processor. Pulse until completely creamed.
Scoop the dip out into a bowl.
Add the whipped topping to the dip and fold with a spatula until combined.
Place the dip in a serving bowl.
For the Topping:
Add the chopped almond bark and heavy whipping cream to a microwave-safe bowl. Microwave in 30-second increments and stir after each increment until creamy and smooth.
Add in as much or as little red gel food color to get the desired red.
Place the red ganache in a sandwich bag and cut a small hole in the corner of the sandwich bag.
Pipe the ganache on the top of the Christmas tree cake dip.
Add green sugar to the top.
Add the cookies, pretzels, and graham crackers around the dip and serve.
Store in the fridge and covered with plastic wrap.