Bunny Butt Funfetti Dessert Cheese Ball
This Bunny Butt Funfetti Dip Ball combines cream cheese, butter, funfetti cake mix, and sugar that is then coated in crushed Oreos and formed into a fun bunny butt. This is a fun Easter dessert that tastes great and that is so festive to serve this spring. My boys have always loved funfetti dip and this just takes it to a whole new level of cuteness.
Funfetti Cake Batter Dip
One of my favorite things is serving really festive desserts around the holidays. This bunny butt funfetti dessert cheese ball takes your classic funfetti cake batter dip and transforms it into this cute bunny butt by rolling it in crushed Oreos and then given paws and a tail. The kids will love the presentation and everyone will love the flavor!
This dessert dip is added to my other favorites that I love like Unicorn Fruit Dip, Pumpkin Pie Cheesecake dip, and this Cannoli Dip Recipe.
How to make Bunny Butt Funfetti Dessert Cheese Ball
- Beat the ingredients for the cheeseball together until well blended. Shape into a bowl and wrap in plastic wrap. Refrigerate overnight.
- Place the Oreos and powdered sugar in a food processor. Pulse until the Oreos become fine sand.
- Remove the plastic wrap from the cheese ball. Roll the cheese ball in the crushed Oreos. Place on a serving dish.
- Cut 3 jelly beans in half.
- To create the bunny paws, cut one jumbo marshmallow in half. Press one whole and three half jelly beans into the sticky side of each marshmallow.
- Lightly dip or brush marshmallows in water and then roll in remaining oreo crumbs. Allow drying completely.
- Using toothpicks, attach the uncut marshmallow to the cheese ball as the tail and the two paws.
- Refrigerate until ready to serve.
Tips Tricks and FAQs
- Be sure to let your original cheese ball sit wrapped overnight. This will help it form and it makes it easier for you to roll in your crushed Oreos.
- If you prefer you can swap out the Jelly Beans for M & Ms.
- If you want your bunny to look fluffy and white you can use coconut flakes instead of crushed Oreos.
Storage
You want to make your original cheese ball 24 hours in advance to keep its shape. However, you do not want to make it sooner than that because moisture will begin to soften the ball and the shape will not hold up.
After you serve this you can wrap your dessert back up tightly and try to store it in the fridge for another day or two, but the cheeseball will soften within this time.
What can I serve with this?
Create a platter of delicious cookies/ crackers to serve with this dessert-like Vanilla Wafers, Animals crackers, shortbread cookies, or even graham crackers. You can even serve it with fruit if you want a healthier twist. Some other favorites are:
- Waffle cone pieces
- Pretzels
- Teddy Grahams
- apples
If you love this recipe, check these out too!
Bunny Butt Funfetti Dip Ball
This Bunny Butt Funfetti Dip Ball combines cream cheese, butter, funfetti cake mix, and sugar that is then coated in crushed Oreos and formed into a fun bunny butt. This is a fun Easter dessert that tastes great and that is so festive to serve this spring.
Ingredients
- For the cheeseball:
- 1 (8 ounces) package cream cheese, softened
- ½ cup unsalted butter softened
- 1 ½ cups funfetti cake mix
- 3 tablespoons sugar
- ½ cup powdered sugar
- For the bunny butt decorations:
- 12 Golden Oreos
- ¼ cup powdered sugar
- 2 jumbo campfire marshmallows
- 2 tablespoons water
- 5 pink jelly beans
Instructions
- Beat the ingredients for the cheeseball together until well blended. Shape into a bowl and wrap in plastic wrap. Refrigerate overnight.
- Place the Oreos and powdered sugar in a food processor. Pulse until the Oreos become fine sand.
- Remove the plastic wrap from the cheese ball. Roll the cheese ball in the crushed Oreos. Place on a serving dish.
- Cut 3 jelly beans in half.
- To create the bunny paws, cut one jumbo marshmallow in half. Press one whole and three half jelly beans into the sticky side of each marshmallow.
- Lightly dip or brush marshmallows in water and then roll in remaining oreo crumbs. Allow drying completely.
- Using toothpicks, attach the uncut marshmallow to the cheese ball as the tail and the two paws.
- Refrigerate until ready to serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 467Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 46mgSodium: 319mgCarbohydrates: 64gFiber: 0gSugar: 43gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
