CADBURY MINI EGGS. Those pretty pastels – that crunchy outer shell – that first taste of Cadbury chocolate that’s just a smidgen different than Hershey or Dove. I always try to suck on them to make them last longer (there was really no other way to phrase that to make it sound less gross, sorry) but, in the end, I gotta get my teeth into that crunchy skin. Fast.
Yield: about 2 cups of dip (this estimation could be off - I did quite a bit of sampling before measuring - maybe more like 2.5 cups)
Ingredients
- 1 box vanilla cake mix (I used French Vanilla - regular will do)
- 2 cups fat free plain yogurt
- 1 cup fat free cool whip
- 1 bag of Cadbury Mini Eggs, crushed into small pieces
Instructions
In a large mixing bowl, mix together your vanilla cake mix, yogurt and cool whip until all lumps have disappeared.
Gently fold in mini egg pieces until fully combined. Chill dip for at least four hours up to overnight.
Serve with dipping instruments of your choice (animal crackers are PERFECT - graham crackers, fruit slices, or hell, even mini eggs would work wonderfully too
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