Girl Scout Daisy Dip

Our pretty layered dip tastes like sweet sunshine — perfect for dunking in cookies.

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

1. 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.
2. 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.
3. Arrange marshmallow halves and gumdrop in shape of a daisy on top. Serve with cookies and strawberries, if desired.