Three Last Minute Easter Desserts Everyone Will Love
Easter is right around the corner and for many meal preparations are still not ready. Fortunately, there are quite a few last minute, easy desserts that the whole family will enjoy.
Spring Marshmallow Krispie Treats
Ingredients:
- 6 cups Rice Krispies or any crisp rice cereal
- 1 10-oz bag of your favorite brand of mini marshmallows
- 5 tablespoons butter
- 1/2 teaspoon vanilla extract
- Pastel M & M’s or other candies for decoration
Instructions:
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In a large pan, melt the butter and mini marshmallows together over low heat. Stir frequently, or you can have some little helpers do this for you.
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When marshmallows are melted, stir in the vanilla extract, and remove from heat.
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Add the cereal, one cup at a time, and stir after each cup is added.
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When the cereal is fully mixed with the marshmallows, spoon into a buttered 13×9-inch baking pan.
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When the mixture is slightly cool, press in the candies over the top of the cereal.
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Refrigerate until firm, and enjoy!
Easter Sugar Cookie Cake
By: Crazy For Crust
Ingredients:
For the Cookie Cake:
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 cups all purpose flour
- 1 cup M&Ms (Use spring colored M&Ms)
- 1/2 cup Easter sprinkles
For the frosting:
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons heavy whipping cream or milk
Instructions:
- Preheat oven to 350°F. Line a 9” round cake pan with foil and spray with nonstick cooking spray.
- Make the cookie cake: Beat butter and sugar with a hand or a stand mixer until creamy. Beat in egg and vanilla, then mix in baking soda, salt, and cream of tartar. Slowly mix in flour. Stir in M&Ms and sprinkles.
- Press batter into prepared pan, pressing more M&Ms onto the top as desired. Bake for 19-22 minutes or until the edges are just turning a light golden brown. It’s better to under bake this dough than over bake it. The cake will continue cooking a bit as it cools so err on the side of underdone for the best tasting cookie. Let it cool completely before frosting.
- Make the frosting: beat butter until smooth, then slowly beat in powdered sugar until crumbly. Add salt and vanilla, then add 1 teaspoon of heavy whipping cream. Beat until smooth, adding another teaspoon of heavy whipping cream to get a spreadable texture.
- To frost: use a 1M tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
- Store loosely covered for up to 2 days.
No-Bake Easter Dessert Tray
By: Kristen Hong
- Egg-shaped serving tray
- Yogurt-covered pretzels (or different colored chocolate covered pretzels), I used 70 for my tray
- Annie’s chocolate bunny grahams, 1 box
Instructions:
- Arrange your pretzels by alternating their placement up and down (see pics above) in stripes according to the tray’s colors.
- Fill in the empty space between the pretzel striped with chocolate bunnies.