This dip is beyond easy. It was one of those recipes I tasted it to make sure it was delicious. And then I just . . . kept . . . tasting it. This is just pudding, cream cheese, and Cool Whip. Think of the endless possibilities! I went with pistachio, and it is seriously amazing, but you could use any flavor and mix in candies or sprinkles for all sorts of flavors and occasions.
Cheesecake Dip Tips and Tricks
You really have to have the cream cheese at room temperature. It will be really hard to mix up if it’s not. I like to leave mine out for about an hour or two cut up. This recipe works with Lite Cool Whip, but it works a whole lot better with the non-Lite version.
Making Ahead and Storing
This dip can be made 24 hours in advance. Just one more reason that it is perfect for parties. You can pull it out just as guests arrive. Store the dip in an airtight container for three to four days. The dip does need to be refrigerated. I do not recommend freezing this dip, as the consistency of the cream cheese will deteriorate after thawing. As with all recipes, use your best discretion when it comes to leftovers.
