Ingredients
Equipment
Method
- Line a baking sheet or large tray with parchment paper.
- Place the five Little Debbie Christmas Tree Cakes in a large mixing bowl. Crumble them into small pieces using a fork or clean hands.
- Add 4 ounces of softened cream cheese and mix thoroughly until the cake crumbs and cream cheese form a soft, uniform dough.
- Scoop tablespoon-sized portions of dough and roll into approximately 16 to 20 smooth balls. Arrange them on the parchment-lined tray.
- Refrigerate the shaped cake balls for 20 to 30 minutes until firm enough to dip.
- Place white melting chocolate in a microwave-safe bowl. Melt according to package directions, heating in short intervals and stirring until completely smooth.
- Use a fork or dipping tool to coat each chilled cake ball completely in melted white chocolate. Allow excess coating to drip off before transferring it to the parchment-lined tray.
- Decorate with green or assorted holiday sprinkles while the coating remains wet. Add white chocolate drizzle if desired. Apply optional red decorating icing once the coating is firm enough.
- Allow the chocolate coating to set completely. Refrigerate briefly if needed to help it firm up.
- Transfer the cake balls to a festive serving platter or mini paper candy cups. Keep refrigerated until serving.
Nutrition
Notes
Use softened block-style cream cheese for the best texture. Chill the shaped cake balls for 20 to 30 minutes before dipping. Melt chocolate according to package instructions and avoid overheating. Add sprinkles before the coating sets. Store in an airtight container in the refrigerator at 40 degrees F or below for up to 5 days. Freeze for 1 to 2 months for best quality. Nutrition is estimated per cake ball based on 18 servings, an assumed 340 grams of snack cakes total, and modest use of optional decorations. Actual values depend on product labels, portion size, and coating used.