Little Debbie Christmas Tree Cakes Copycat Recipe

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Preheat the oven. It should be set to 375 degrees F. Prepare the pan. Line the half-sheet pans with parchment paper and spray the paper with a non-stick cooking spray. Step 1. Beat the eggs with a stand mixer on high speed until light and fluffy. Step 2. Add in the cake mix, powdered sugar, water and oil.

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Mixed Together. Add in a teaspoon of vanilla extract and combine with a hand mixer until smooth (First Image Below) Break up 4 Christmas tree cakes and lightly mix them into the cream cheese mixture (Second Image Below) Add vanilla and mix. Add snack cakes. Add sprinkles if desired (Second Image Below) and mix together.

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Bake for 10 minutes at 325°F to help set crust, then remove from oven and cool. Beat cream cheese. In a large bowl, combine softened cream cheese, sugar, flour, and vanilla extract. Mix well using an electric mixer until smooth. Stop to scrape the bottom and sides of the bowl.

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Place the red candy melts into a piping bag with the corner snipped. Drizzle a zig zag or wavy line onto the waxed paper and allow it to dry completely. Carefully remove the waxed paper and place the candy lines onto the dip. Top the dip with colored sugar. Serve with assorted cookies, fruit dippers, or pretzels.

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Make the cake: Preheat the oven to 350°F (180°C). Spray 2 9 x 13-inch rimmed baking sheets with nonstick spray and line with parchment paper. in a large bowl, use an electric hand mixer on medium speed to cream together the butter, sugar, baking powder, salt, vanilla, and almond extract until light and fluffy, about 5 minutes.

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Transfer. Transfer the cake mixture to a large mixing bowl, and add the whipped topping to the bowl. For the next step, choose which version of the dip you want to make (creamy or fluffy), and follow those instructions below. Then move on to the "garnish and serve" instructions.

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Step 3: Beat the cream cheese with a hand mixer until smooth. Step 4: Add 4 Little Debbie Christmas Tree Cakes, sugar, and flour. Beat until well combined. Step 5: Add in the vanilla extract and then the eggs one at a time. Beat in each egg just until combined and scrape down the bowl before adding the next egg.

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Place the red candy melts into a piping bag with the corner snipped. Drizzle a zig zag or wavy line onto the waxed paper and allow it to dry completely. Carefully remove the waxed paper and place the candy lines onto the dip. Top the dip with colored sugar. Serve with assorted cookies, fruit dippers, or pretzels.

Little Debbie Christmas Tree Cakes Copycat Recipe

Start by adding softened cream cheese to a mixing bowl. With an electric hand mixer, beat the cream cheese until smooth. Depending on your Christmas Tree cake size, add (5) 3 oz. cakes or (8) cakes from the 8.52 oz. box to the bowl. Pour in the milk and vanilla extract, continuing to beat the mixture well.

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Add 1-2 cups of HOT water to the roasting pan or skillet. Bake at 300 degrees for 60-70 minutes until the edges begin to turn golden brown. After baking, prop open the oven door and allow the cheesecake to cool inside the over for one hour. Remove from the oven and let the cheesecake cool on a wire rack.

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Otherwise, set out to become room temperature at least 30 minutes ahead of time. Beat cream cheese in a large bowl with an electric hand mixer until creamy. Or, stir with a spoon or spatula until creamy. Stir or beat in the Cool Whip. Cut one Christmas tree cake in half diagonally and set aside for a garnish.

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Heat the oven to 350° and Line 2 9×13-inch pans with parchment paper. Spray with cooking spray. Make the cake according to the package directions. Divide evenly between the two pans and bake for 15 minutes, or until a toothpick comes out clean. Cool the cakes completely.

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Instructions. In a large bowl, beat together the cakes, cream cheese, milk, and vanilla extract until well mixed. Fold in half of the whipped topping until blended. Then, stir in the remaining whipped topping. (Optional) Place a piece of waxed paper on a flat surface.

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Spray an 8-inch springform pan with cooking spray. Add the graham crackers and butter to a food processor. Process until it is fine crumbs. Press the crumbs into the bottom of an 8-inch springform pan. Add the cream cheese, sour cream, sugar, eggs, and vanilla to the food processor. Process until the batter is smooth.

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Beat with a hand mixer until smooth. Mix in Whipped Topping: Fold the whipped topping into the cream cheese mixture. Then allow the mixture to sit for 5 minutes to absorb into the cake mixture. Transfer to a serving bowl. Add Sprinkles: Top with red and green sprinkles and an additional Christmas tree cake, if desired.