Our pretty layered dip tastes like sweet sunshine — perfect for dunking in cookies.
Serving Size:
12
Active Time:
20 min.
Total Time:
1 hr.
Ingredients
- 1 cup butter, at room temperature
- 1 cup confectioners’ sugar
- 2 cups Marshmallow Fluff, from 16-oz. cont.
- ½ cup sour cream
- 2 tsp. vanilla extract, preferably clear
- ½ cup lemon curd,
- Red and yellow liquid food coloring
- ⅔ cup + 3 Tbs. rainbow sprinkles
- 3 marshmallows, halved crosswise
- 1 yellow gumdrop
- Trefoil or Shortbread cookies
- Strawberries, optional
Instructions
- On medium speed, beat butter and sugar until smooth, 2 minutes. Add Fluff; beat until combined. Add sour cream and vanilla; beat until slightly thickened, 2 minutes. Transfer 1 cup mixture to separate bowl; stir in ½ cup lemon curd until smooth.
- Divide remaining mixture in half; stir 4 drops red food coloring into one part and 4 drops yellow food coloring into remaining part. Spread pink mixture in bottom of 5-cup glass bowl or trifle dish. Refrigerate until set, 20 minutes. Top with 1/3 cup sprinkles. Spread white mixture over sprinkles. Refrigerate until set, 20 minutes. Top with 1/3 cup sprinkles. Spread yellow mixture over sprinkles. Top with remaining sprinkles.
- Arrange marshmallow halves and gumdrop in shape of a daisy on top. Serve with cookies and strawberries, if desired.
