Description
Festive Red, White, and Blue Cake Dip! Angel food cake, creamy cheesecake filling, and fresh berries create a perfect patriotic dessert. Easy to make and always a crowd-pleaser.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 box (1 pound) angel food cake, cut into 1-inch cubes
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- Red, white, and blue sprinkles (optional, for garnish)
- Graham crackers, vanilla wafers, or other cookies for dipping (optional)
Instructions
- Soften the Cream Cheese: Make sure your cream cheese is nice and soft. Take it out of the fridge at least an hour before you plan to start, or you can microwave it for about 15-20 seconds (but watch it carefully so it doesn’t melt!).
- Combine Cream Cheese and Sweetened Condensed Milk: In a large bowl, add the softened cream cheese and the entire can of sweetened condensed milk. Using an electric mixer (handheld or stand mixer), beat these two ingredients together until they are completely smooth and well combined. Scrape down the sides of the bowl occasionally.
- Add Vanilla Extract: Once the cream cheese and sweetened condensed milk are perfectly blended, add the vanilla extract. Mix it in until it’s evenly distributed.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping. Don’t overmix! Use a spatula and gently fold until just combined. You should still see some streaks of whipped topping.
- Prepare the Angel Food Cake: Cut your angel food cake into 1-inch cubes.
- Layering in a Bowl or Dish: Choose a clear bowl or dish so you can see the layers. Start with a layer of angel food cake cubes at the bottom of the bowl.
- Add a Layer of Cream Cheese Mixture: Spoon about one-third of the cream cheese mixture over the angel food cake cubes, spreading it evenly.
- Add the Strawberry Layer: Arrange half of the sliced strawberries over the cream cheese mixture. Try to distribute them evenly so you get a taste of strawberry in every bite.
- Repeat Layers: Repeat the layers: angel food cake cubes, cream cheese mixture, and then the remaining strawberries.
- Add the Blueberry Layer: Add a layer of angel food cake cubes, followed by the remaining cream cheese mixture. Top with all of the blueberries, arranging them evenly.
- Chill the Dip: Cover the bowl or dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Garnish (Optional): Just before serving, you can garnish the dip with red, white, and blue sprinkles for an extra festive touch.
- Serve with Dippers: Serve the Red, White, and Blue Cake Dip with graham crackers, vanilla wafers, or any other cookies you like. You can also use fresh fruit like apple slices or even pretzels for a sweet and salty combination.
Notes
- Berry Variations: Feel free to use other berries like raspberries or blackberries in addition to or instead of strawberries and blueberries.
- Cake Variations: If you don’t have angel food cake, you can use pound cake or even a yellow cake. Just be aware that these cakes are denser and may not soak up the dip as well.
- Add a Crunch: For a little extra crunch, sprinkle some chopped nuts (like pecans or walnuts) on top of the dip before serving.
- Chocolate Chips: Add a handful of mini chocolate chips to the cream cheese mixture for a chocolatey twist.
- Liqueur: For an adult version, add a tablespoon or two of your favorite liqueur, such as amaretto or Grand Marnier, to the cream cheese mixture.
- Individual Cups: For easy serving at a party, you can assemble the dip in individual clear cups or glasses. This also makes it easier for guests to grab and go.
- Make it Healthier: Use a light cream cheese and a sugar-free whipped topping to reduce the calories and sugar in the dip.
- Make Ahead: Prepare the entire dip up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the refrigerator.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes