16ounces(2 blocks) cream cheese, softened to room temperature
1cupstrawberry cake mix(see below on how to heat treat cake mix)
½cupmulticolored sprinkles
½cupwhite chocolate chips
7ouncesshredded sweetened coconut
6pink M&Ms
vanilla wafers and graham crackers(for serving)
Instructions
In a medium bowl, with an electric hand mixer, mix together the 16 ounces (2 blocks) cream cheese, softened to room temperature and 1 cup strawberry cake mix until smooth.
Next, stir in 1/2 cup multicolored sprinkles and 1/2 cup white chocolate chips by hand.
Cover the bowl with plastic wrap and refrigerate the mixture for about an hour.
When ready, separate the mixture into one large ball (for the bunny body), two medium size balls (for the back bunny paws) and one small ball (for the bunny tail).
Form the 2 medium balls into a slight triangle shape.
Roll all of the balls into the 7 ounces shredded sweetened coconut - making sure to gently press it into them so it sticks.
To assemble the bunny: attach the medium, triangle shaped balls onto the large ball. Press the 6 pink M&Ms into the bottom of the paws (3 on each paw.) Then press the smaller ball onto the back of the big balls to make the bunny tail.
Chill in the fridge if not serving immediately. Serve with vanilla wafers and graham crackers and enjoy!
Notes
This needs to be refrigerated when you are not serving this dessert dip. It is best enjoyed the first day that you make it.
You can change the cake mix flavor.
Feel free to omit the shredded coconut if desired.
You can make this a savory dip by making an Easter Carrot Cheeseball Dip.
If you're concerned about raw cake mix, you can easily heat treat it in the oven. Spread it out on a baking sheet and cook at 350F for 5 minutes.