Description
This easy coconut chocolate caramel cookie dip is a quick and delicious treat that brings back nostalgic childhood memories. It’s simple to make, requiring no baking, and tastes like it came from a gourmet bakery. Perfect for sharing or enjoying as a personal indulgence.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 (5.3 oz) container Caramel Yoplait Custard yogurt
- 1/4 cup powdered sugar
- 2 tbsp caramel ice cream topping, plus more for drizzling
- 1/3 cup toasted coconut
- 1/3 cup mini chocolate chips
- Graham cracker sticks or shortbread cookies, for dipping
Instructions
- In a medium-sized bowl, beat the softened cream cheese with an electric mixer or whisk until completely smooth.
- Add the Caramel Yoplait Custard yogurt, powdered sugar, and 2 tablespoons of caramel ice cream topping. Beat until beautifully combined and super creamy.
- Gently stir in the toasted coconut and mini chocolate chips until evenly distributed.
- Spoon the dip into a serving dish.
- Drizzle with more caramel ice cream topping for an extra wow factor.
- Serve with graham cracker sticks, shortbread cookies, or other desired dippers.
Notes
- Soften your cream cheese completely for a smooth dip.
- Toasting the coconut enhances its flavor.
- This dip can be made a day in advance.
- Ensure dippers are gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg