Whisk the Cool Whip and vanilla yogurt together in a large bowl until smooth.
Stir in the vanilla extract.
Stir in the cake mix until well blended. Add a little milk if it seems too thick.
Stir in some extra sprinkles if you like.
Cover with plastic wrap and chill for at least two hours. Chilling overnight gives it the best texture.
Serve with animal crackers, pretzels, 'fruit, and othe favorite dippers.
I found that Pillsbury cake mix works best in this recipe. The others tended to get too glutinous.
Some people have concerns about bacteria in raw flour in the cake mix. If you are concerned about this spread the raw cake mix out on a baking sheet and heat in the oven at 350F for 10 minutes. Some cake mixes have been heat treated so be sure to check the box first.
Adding in about ¼ teaspoon of almond flavoring is delicious, too.
Change up the sprinkles for any occasion.
I would not use an electric mixer with this recipe. I think it develops the gluten in the cake mix too much.
For a softer, creamier funfetti dip recipe use just half the cake mix.