Beat cream cheese until fluffy. You can use a hand mixer (what I used) but a stand mixer is better because it helps get out all the lumps. Add pudding mix and milk. Beat for 2 minutes on medium. There will still be some lumps.

Stir in extracts. Fold in whipped topping.

Separate dip into 6 small bowls. Dye each bowl a different color of the rainbow. I prefer to use gel food colorings because the colors are more vibrant, but you can use regular too. (You can buy Wilton Gel Food coloring at most craft stores.)

Using a clear serving dish, layer the colors of dip starting with purple on the bottom and working your way up the rainbow to red. When adding a new color, spoon it gently onto the top of the layers and spread gently with an offset spatula or the back of a spoon. Don’t push too hard or you’ll end up with tie-dye!

Top with additional whipped topping and sprinkles. Cover and chill until ready to serve.

To make the gold coin dippers: cut the log of cookie dough into 1/2” sections and quarter each section. Roll into balls and roll in sanding sugar. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for about 9-11 minutes (they need to be on the crunchier side so they hold up when dipping). Cool completely and serve with dip!