Little Debbie Christmas Tree Cake Balls
These no bake Christmas Tree Cake Balls are made from Little Debbie Christmas Tree Cakes blended with cream cheese, rolled into soft cake bites, and dipped in white chocolate. Finished with red drizzle and green sanding sugar, they’re festive, fast, and perfect for holiday dessert trays.
Servings: 35 cake balls
Calories: 145kcal
Ingredients
- 10 Little Debbie Vanilla Christmas Tree Cakes normal size, from the 8.62 oz 5-count boxes
- 4 ounces cream cheese softened
- 12 ounces vanilla almond bark
- 12 red candy melts
- Green sanding sugar
Instructions
- Clear enough space in your freezer for a baking sheet or cutting board. Line it with parchment paper and set aside.
- Unwrap all 10 Christmas Tree Cakes and place them in the bowl of a stand mixer. Mix for about 5 seconds to break them apart.
- Add the softened cream cheese to the mixer and beat until the mixture is completely smooth and evenly combined. Do not overbeat. The mixture should feel soft but firm enough to roll.
- Use a tablespoon-size scoop to portion and roll the mixture into balls. Place each one on the prepared baking sheet.
- Freeze the rolled cake balls for 1 hour so they are firm enough for dipping.
- Heat the almond bark according to the package directions until smooth.
- Remove the cake balls from the freezer and dip each one into the melted almond bark. Place each coated ball back onto the wax paper. The coating will harden quickly because the balls are frozen.
- Melt the 12 red candy melts according to package instructions. Transfer to a small resealable plastic bag and snip off a tiny corner. Drizzle over one or two cake balls at a time, then immediately sprinkle with green sanding sugar so it sticks before the drizzle firms up.
- Let the cake balls stand at room temperature until completely set, or move the tray to the refrigerator to speed up the process.
- Store leftover christmas cake balls in a sealed container in the refrigerator.
Nutrition
Serving: 1cake ball | Calories: 145kcal