Easter Desserts to Make at Home

Ingredients: 

• 1 box white cake mix 
• ingredients listed on the box (eggs, water, oil) 
• 2 (3.3 oz.) boxes instant white chocolate pudding 
• 3 1/2 cups milk 
• 2 cups heavy cream 
• 1/4 cup powdered sugar(or more to taste) 
• 1 teaspoon vanilla extract 
• Food coloring (blue, green, pink, and yellow) 

Instructions: 

1. Preheat the oven to a temperature specified on the box. Grease a 9×13 inches baking dish with baking spray and set aside. 
2. Prepare the cake mix according to the directions listed on the box. 
3. Next, divide the mixture into 4 equal portions and add a few drops of food coloring in each bowl, and stir well. 
4. Then using a spoon, make small droops of each mixture in the bottom of the baking dish. Drops will spread in greased dish so you should do this quickly. I suggest you to drop one color at the time leaving a few inches apart between the drops, then make the drops with second color, then the third, then the fourth, until you cover the bottom of the pan. Then drop another layer on top until use all the batter. Finally, tap the baking dish on the counter to flatten the surface, do not spread with the spatula to avoid mixing the colors. Using a toothpick, swirl the colors just a little bit. Do not over mix, you want the colors swirled not mixing together. Bake as directed on the box. 
5. When the cake is baked, and sit at room temperature for about 10 minutes, poke the cake. Use the handle end of a wooden spoon poke holes all over the top of the cake, almost an inch apart, then allow it to cool completely. 
6. In a bowl, combine the white chocolate pudding and milk, whisking until the pudding is dissolved. Before the pudding sets completely, pour it over the cooled cake, trying to fill all the holes completely. Spread remaining pudding on top and place in the fridge to set completely. 
7. When the pudding is set and the cake is completely cooled, top the cake with whipped cream. Mix chilled heavy cream and vanilla extract until soft peaks form. Add powdered sugar and mix until stiff peaks form. Spread over the pudding layer. 
8. Garnish with sprinkles before serving. 
9. Store in the fridge. 

Recipe from: OMG Chocolate Desserts

Ingredients: 

• 1/2 cup butter (1 stick or 4 ounces) 
•  3/4 cup brown sugar 
•  1/4 cup sugar 
•  1 egg 
•  2 teaspoons vanilla 
•  1 1/3 cups flour 
•  1/2 teaspoon baking soda 
•  1/4 teaspoon salt 
•  1/2 cup chocolate chips 
•  3/4 cup chocolate candies (I used Easter M&M’s and mini Cadbury eggs), divided 

Instructions: 

1. Preheat oven to 350º. Spray a 9-inch pie plate with non-stick cooking spray. Set aside. 
2. Melt the butter in a large, microwave-safe bowl. Mix in the sugars, then the vanilla. Then stir in the egg. 
3. Whisk together the flour, baking soda, and salt in a medium bowl. Then mix into the butter mixture just till combined. Add the chocolate chips and 1/2 cup of the candies. Reserve the remainder of the candy to garnish the cookie cake when it comes out of the oven. Mix well. 
4. Scrape the dough into the prepared pan, then smooth the top with an offset spatula. 
5. Bake for 25 minutes or till the top is golden brown. Remove from oven and gently press remaining candies across the surface of the cookie cake while it’s hot. 
6. Cool before slicing. 

Recipe from: That Skinny Chick Can Bake

Ingredients: 

• 1 unbaked pie crusts 
• 1 cup lemon curd 
• Powdered sugar, optional 
• Easter or spring sprinkles, optional 

Instructions: 

1. Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray that has flour in it. Set aside 
2. Set your pie crust out to became room temperature 
3. Roll it out and cut flower shapes out of it with flower cookie cutter 
4. Cut out as many flowers as possible 
5. Re-roll the scraps and cut more flowers, you should be able to get 12-14 flower shaped dough pieces 
6. Put the pie flower in mini muffin tins, leaving an empty space between pies 
7. Press them into bottom well and gently fold the petals back around the top of the muffin pan 
8. Prick the bottoms with a fork 
9. Bake cookie tarts for about 8-10 minutes or until golden around the edges 
10. Let cool and remove from the pans carefully 
11. Fill cooled cookie with a few teaspoons lemon curd and top with sprinkles 
12. Sprinkle with powdered sugar if desired before serving 

Recipe from: Yummiest Food

Ingredients: 

• 5 cups unsweetened coconut, medium shred 
• 2 cups unsweetened coconut, fine shred 
• 14 ounces sweetened condensed milk 
• 2 tablespoons butter, melted and cooled 
• 1 teaspoon vanilla extract 
• 1/4 cup confectioner’s sugar 
• liquid food coloring 

Instructions: 

1. In a large bowl, whisk together the condensed milk, melted butter, and vanilla extract until well combined. 
2. Add the 5 cups of medium coconut and the confectioner’s sugar. Stir well until well combined. 
3. Chill for 15 minutes.  
4. Place 1/2 cup of the fine coconut into a mixing bowl. Add 3-4 drops of liquid food coloring. Use a hand-held mixer to beat until well combined and coconut has a consistent color. Repeat this step for each color you want to use. I did blue, green, yellow, and red. 
5. Once the cookie batter is chilled, portion the cookie batter into 1 1/2 teaspoon portions.  Roll into balls and then roll into colored coconut of choice. Place on a baking sheet.  Once all rolled, place the baking sheet in the fridge for one hour to set and firm up. 
6. Keep balls refrigerated.  Remove desired amount from fridge a few minutes before serving. Can be piled into a food-safe container after left to set for one hour. 

Recipe from: Lord Byron’s Kitchen

Ingredients: 

• ½ cup creamy peanut butter 
• ¼ cup butter 
• 1 cup milk chocolate chips 
• 1 tsp vanilla 
• 9 cups Chex cereal 
• 2 cups powdered sugar 
• 1 cup Easter M&Ms 
• spring/Easter sprinkles 

Instructions: 

1. Combine peanut butter, butter, and chocolate chips in a microwavable bowl. 
2. Microwave for 1 minute, then stir until melted and creamy. 
3. Add vanilla and stir. 
4. In a large bowl with a cover, pour chocolate mixture over cereal. Cover and shake until 
5. cereal is evenly coated. 
6. Sprinkle powdered sugar over cereal. Cover and shake until evenly coated. 
7. Add M&Ms and sprinkles of your choice. 

Recipe from: Crafty Morning

Ingredients: 

• Butter or Crisco for greasing 
• 3 cups (18 ounces) semi-sweet chocolate chips 
• 18 Peeps marshmallow bunnies 
• graham crackers and pretzels for dipping  

Instructions: 

1. Preheat the oven to 450 degrees F. Make sure the oven rack is in the middle of the oven. Place a spoonful of Crisco or pat of butter on a paper towel and grease the baking dish.  
2. Pour the chocolate chips in the baking dish and spread evenly with your hands. Arrange the Peeps bunnies on top. For a 9-inch square pan, I fit 6 Peeps across in 3 rows.  
3. Place the baking dish in the oven, keeping an eye on the Peeps. Bake until the Peeps start to brown lightly, puff a big, and start to crack, about 6 to 7 minutes. Make sure not to over-brown the Peeps!  
4. Serve warm with graham crackers and pretzels, or any other dippers you prefer.  

Recipe from: The Decorated Cookie

Ingredients: 

• 6 Cups of Rice Krispies Cereal
• 1 1-0 oz Bag of Mini Marshmallows
• 6 TBSP Butter
• Plastic Easter Eggs
• Pam nonstick spray 

Instructions: 

1. Melt butter and marshmallows together in a microwave-safe bowl in the microwave, stir occasionally while cooking
2. Split this mixture into two different bowls
3. Add the food coloring of your choice into this mixture in one of the bowls, then add half of the Rice Krispies to that bowl and mix together
4. Repeat this same action with your other food coloring choice, add in the Rice Krispies and mix together
5. Use the plastic eggs and spray them with Pam, then begin stuffing your Rice Krispies mixture into the plastic eggs for shaping
6. Remove your Rice Krispies from the plastic eggs and there you have it, a yummy Rice Krispie Treat Easter Eggs. 

Recipe from: Passion for Savings

Ingredients: 

• 1 package OREO cookies, crushed 
• 1 package (8 oz) cream cheese, softened 
• ½ cup butter, softened 
• 1 cup confectioners’ sugar 
• 1 teaspoon vanilla 
• 3½ cups milk 
• 2 packages (3.4 oz) JELL-O Chocolate pudding mix 
• 2 tubs (8 oz) COOL WHIP Topping, Cheesecake Flavor 
• Marshmallow Bunnies 
• Orange Candy Melts 
• Edible Easter Grass 

Instructions: 

1. Mix butter, cream cheese and sugar until smooth and creamy. 
2. In a separate bowl, mix the milk and pudding mix for 2 minutes until smooth. Pudding will be thick. 
3. Fold the COOL WHIP topping into the pudding and then gently add that to the cream cheese mixture, folding to combine. 
4. To assemble the dirt cups, add a little of the crushed OREO cookies to the bottom of a cup and top with some of the pudding mixture. Top with additional crushed cookies, a carrot top and a marshmallow bunny. 
5. Serve and enjoy! 

Recipe from: I Heart Publix