Dessert is the best part of any meal. Admit it. Family holiday dinners at my house include a buffet of delicious sweets. Most are homemade from contributions from children and grandchildren. Bakery additions are never turned away, though.
If trying to help out the East Bunny leaves you with little time for making desserts, here are a few easy recipes to help you. Young children or even novice bakers can help with these recipes.
Let’s start with an easy pie.
No Bake Easter Swirl Pie
Easy and colorful. You can let kids or grandchildren help pick the colors.
Crust
2 1/2 c. graham cracker crumbs or vanilla cookie crumbs
1/2 c. unsalted butter melted
2 tbsp. sugar
(Or buy a ready made one.)
Filling
8 oz. cream cheese softened
1 c. heavy whipping cream
1/2 c. powdered sugar
1 tsp. vanilla extract
1/2 c. sweetened condensed milk
Gel food coloring pastel pink, blue, yellow, purple, etc.
Toppings
Whipped cream
Easter sprinkles for decoration
Mini chocolate eggs or pastel candies
Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Place the crust in the refrigerator for at least 15 minutes while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add powdered sugar, vanilla extract, and sweetened condensed milk, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Divide the filling evenly into four small bowls and add a few drops of pastel gel food coloring to each. Spoon dollops of each color randomly into the prepared pie crust, layering different colors.
Use a toothpick or skewer to gently swirl the colors together, creating a marbled effect.
Place the pie in the refrigerator for at least 4 hours (or overnight) to allow it to firm up.
Before serving, top with whipped cream, Easter sprinkles, and mini chocolate eggs.
https://www.cawvin.com/wprm_print/easter-swirl-pie-a-no-bake-pastel-dessert
Easter Trifle Dessert
Your kids can get their hands into this one and help you crumble and layer this pretty dessert.
2 white box cake mixes (prepared according to box directions)
Red, blue, green, and yellow food coloring)
8 oz. whipped cream cheese
14 oz. sweetened condensed milk
12 oz. tub Cool Whip
For the Cakes
Prepare the cake mixes according to the box directions.
Split batter evenly into 4 bowls. In the first bowl (to create the purple layer) add 6 red drops and 5 blue drops. In the second bowl (to create the yellow layer) add 5 yellow drops. In the third bowl (to create the pink layer) add 6 drops of red food coloring and 1 drop of blue. In the fourth bowl (to create the blue layer) add 4 blue drops and 2 green drops.
Bake each layer in an 8-inch round cake pan for 23-25 minutes.
Allow cakes to cool. Set aside.
In a medium bowl, mix whipped cream cheese, sweetened condensed milk and Cool Whip until well combined.
Crumble each cake, setting aside a ¼ cup of each color for topping.
To assemble the trifle, alternate each color of cake with a layer of cream.
To finish, sprinkle remaining cake crumbs on top.
Mini Lemon Meringue Pies
Tiny and delicious so you’ll still have room for other desserts.
2 pie crusts store bought – cut into rounds to fit your pan – or your own pie crust
1 c. lemon curd
4 egg whites
1/8 tsp. cream of tartar
2 tbsp. white sugar
Lemon Curd
3 large eggs lightly beaten
6 tbsp. white sugar
1 1/2 tsp. freshly grated lemon zest
6 tbsp. freshly squeezed lemon juice
1/4 c. butter cut into chunks
Whisk all ingredients together in a small saucepan and cook over medium heat.
Continue to heat, whisk constantly until curd is thickened, about 3 to 5 minutes. Do not allow it to boil. Strain the curd through a fine strainer, removing any solids.
Refrigerate until cold and thick, around 3 hours, before using.
Crust
Roll your two pie crusts out until it is about 1/4 inch thick. Cut into rounds to fit your mini muffin p. A glass works well. Place rounds in a mini muffin or tart pan and press gently to make a well.
Preheat the oven to 350°F. Bake the crusts until they are golden brown, about 10-15 minutes.
Remove, and cool.
Lemon Curd Filling
Fill the pies almost to the top with 1 cup lemon curd and set aside while you make the meringue.
Meringue Topping
Whisk together the 4 egg whites and 1/8 teaspoon cream of tartar until soft peaks form.
GRADUALLY add 2 tablespoons white sugar and continue beating until stiff peaks form.
Top your lemon pies with the meringue.
Place pies under a broiler and broil until browned and crispy.
