King Cake Dip

By KitchenGnome

Ingredients

• 1 1/2 cup candy melts in purple, yellow, and green
• 20 pretzels small
• 3 oz sprinkles in purple, yellow, and green
• 8 oz cool whip room temperature
• 3.4 oz cheesecake pudding mix
• 1/2 cup white cake mix
• 1/2 cup milk
• 1 tbsp caramel sauce
• 2 tbsp pecans chopped
• 1 small plastic baby (optional)

Details

Adapted from homemadehooplah.com

Preparation

Step 1

For the pretzels: work through 1 color at a time. Fill a small bowl with sprinkles and set nearby. Fill a microwave safe bowl with about 1/2 cup of candy melts and melt in the microwave per package instructions. Dip the pretzels in the melted candy, then use a fork to scoop the pretzel out of the candy, tapping the fork on the side of the bowl to remove any excess candy. Pretzels should be covered but candy coating should be thin. Drop the pretzel in the bowl with the sprinkles and use a spoon to toss and coat the pretzel. Using another fork, lift the pretzel out of the sprinkles and shake to remove any excess. Place coated pretzel on a plate or baking sheet to dry. Repeat this process with all pretzels, alternating colors as needed.
While pretzels harden, add cool whip and cheesecake to the bowl of a stand mixer (or a hand mixer + small bowl). Beat mixture on low until combined, about 1-2 minutes.
Keeping speed on low, add in milk and white cake mix and blend for another 2-3 minutes until dip creamy and there are no more clumps from the cake mix.
Add dip to a serving bowl. If you're keeping with the King Cake tradition, bury the small plastic baby within the dip. Whoever finds the baby i the dip has to host next year's party.
Finish by drizzling with caramel sauce and chopped pecans on top. Serve with candy coated pretzels.