Wedding and baby showers have been the theme of my coworkers the last few years. With a team being predominately male, the ladies took it upon themselves to coordinate most parties. Not saying the guys couldn’t do it, they just prefer not to.
Two weeks ago, we had our third baby shower of the season. One rule I learned from my not so great experience with weight watchers was when you take something to party make sure it’s something you can eat. This has carried over to most parties where I do not know if gluten-free items will be available.
A couple of weeks ago I found, Gluten Free Pillsbury Funfetti cake mix on sale at Target for less than $2.50. In gluten-free world that’s practically free due to most cake mixes being in the upwards of $7+. With this great price I ended up buying 4 cake mixes. Yes, some call that hoarding, but gluten-free friends call that brilliant.
The recipe below originated here. This is what I took to the baby shower. Everyone loved it. It is much cheaper than my savory cheese ball I always take to parties. It has a very similar taste to sugar cookie dough. You can modify it for holiday parties with the sprinkles on top. I used pastels in theme of the baby shower. Hope you enjoy.
Gluten Free Funfetti Cheese ball
- 1 package (8 ounces) 1/3 less fat Neufchâtel cream cheese, softened
- 1/2 cup butter, softened
- 1 1/2 cups gluten-free funfetti cake mix, dry
- 3 tablespoons sugar
- 1/2 cup powdered sugar
- 1/2 cup sprinkles
- gluten-free animal crackers, fruit, or other gluten-free cookies for dipping
- In a large bowl, beat the cream cheese and butter together until combined. Then add in the Funfetti cake mix, sugar, and powdered sugar and beat until combined.
- Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.
- Place the rainbow sprinkles on a flat plate and roll the unwrapped cheese ball in the sprinkles. Make sure to press the sprinkles into the cheese ball until it is fully covered.
- Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with gluten-free animal crackers, fruit, or other gluten-free cookies.