In a mixing bowl, whisk together the cool whip and yogurt until combined. Slowly stir through the cake mix until a thick mixture remains.
Transfer into a bowl and serve immediately or chill it until ready to serve.
TO STORE: Transfer leftovers into an airtight container and store them in the fridge for up to 2 days. Allow the dip to soften at room temperature, and you can dip the crackers and cookies into it.TO FREEZE: If you have made a big batch of dip that you can’t finish within two days, freeze it. Cake batter dip lasts up to 30 days in the freezer. Thaw frozen cake batter dip in the fridge overnight.