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Easter dessert recipes - 41 recipes

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These super easy Gooey Butter Cookies are made using a box of yellow cake mix and serve a crowd of sweet-toothed fr...

  • 1 yellow cake box mix
  • 1/2 cup butter
  • 1/2 teaspoon vanilla
  • 1 (8-ounce) package cream cheese
  • 1 egg
  • powdered sugar, to sift on top, optional
4.4/5 (29 Votes)

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My whole family really enjoyed eating through all four layers of this coconut-ty cake

  • COCONUT FILLING:
  • 3 cups all-purpose flour
  • 2 2/3 cups sugar
  • 1 1/2 cups butter, softened
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 5 cups large eggs
  • 1 (6-ounce) package frozen flaked coconut, thawed
  • 1 cup coconut shavings
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
4.2/5 (26 Votes)

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These buttery drop cookies are easily adapted to a variety of flavors, recipe includes variations for coconut, oran...

  • 1 cup sugar or brown sugar, firmly packed
  • 3/4 cup butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
4.2/5 (48 Votes)

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Not just your basic bark, try this Marshmallow Easter Bark recipe and spice up your next Easter party with this fes...

  • 1 (12-ounce) bag white chocolate chips
  • 3 cups rainbow mini marshmallows
  • 1 tablespoon shortening
  • Sprinkles, to decorate
4.5/5 (19 Votes)

By

"Closer than my peeps you are to me, baby

  • 1/2 cup heavy whipping cream, warmed
  • 2 cup semi-sweet chocolate chips
  • 3 to 5 packages of Peeps, mix and match colors to your liking
  • graham crackers for serving
4/5 (36 Votes)

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Strawberry Cake Mix Donuts are easy because they start with your favorite box of strawberry cake mix and come toget...

  • DONUTS:
  • 1 box Strawberry Cake Mix
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons butter, melted, slightly cooled
  • GLAZE:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons heavy cream
4.3/5 (37 Votes)

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Sweet and tangy 1-Hour Lemon Gooey Butter Cookies are rich, moist, and exploding with zesty lemon flavor

  • 2 1/4 cups King Arthur Flour organic all-purpose flour
  • 2 teaspoons baking powder
  • 1 (8-ounce) package Philadelphia cream cheese, softened
  • 1/2 cup unsalted butter, 1 stick, softened
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest, from 2 large lemons, freshly grated
  • 1 1/2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon Boyajian lemon oil, omit for gluten-free variation
  • 1/8 teaspoon Chefmaster natural yellow gel-based food coloring
  • 1 teaspoon Kosher salt or 3/4 teaspoon regular table salt
  • 1 large egg, plus 1 large egg yolk
  • 1 cup confectioners’ sugar, sifted, for rolling and dusting cookies
4/5 (56 Votes)

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Brighten your day with these golden, flaky crescent rolls filled with creamy lemon cheesecake and drizzled with a c...

  • GLAZE:
  • 1 package (8-count) refrigerated crescent rolls
  • 4 ounces cream cheese, cold
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon lemon extract
  • Zest 1/2 lemon
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • Zest 1/2 lemon
4.3/5 (21 Votes)

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Fine grained pound cake baked in a loaf pan is slathered in a rich and creamy cream cheese and coconut frosting

  • CAKE:
  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 5 large eggs, room temperature
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon coconut flavor, optional
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup heavy cream or whole milk
  • 2/3 cup sweetened flaked coconut
  • FROSTING:
  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 1 cup (8 ounce package) cream cheese, room temperature
  • 2 cups confectioners' sugar
  • 1/4 cup coconut milk powder, optional; for enhanced flavor
  • Pinch salt
  • 1/4 teaspoon coconut flavor, optional; for enhanced flavor
  • 3/4 to 1 cup sweetened flaked coconut
4.1/5 (26 Votes)

By

Warm, flaky crescent dough filled with a ooey, gooey marshmallow center, these Mighty Marshmallow Crescent Puffs ma...

  • 2 (8-ounce) cans refrigerated crescent rolls
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 large marshmallows
  • 1/4 cup butter, melted
  • 1/2 cup sifted confectioners' sugar
  • 2 teaspoons milk
  • 1/4 cup chopped pecans
4.4/5 (22 Votes)

By

This is a fun, creative twist to deviled eggs that you can have your kids make

  • 3 packages Jell-O, in different colors
  • Whipped cream
3.9/5 (101 Votes)

By

My grandmom taught me to make these Easter cookies at Easter time

  • ICING:
  • 12 eggs
  • 1 cup corn oil
  • 1/2 pound margarine, melted
  • 1 (2-ounce) bottle lemon extract
  • 3 cups sugar
  • 14 teaspoons baking powder
  • 11 cups all purpose flour
  • 1 bag confectioner's sugar
  • 1/2 cup milk
  • 2 packages round non-perils candies
4/5 (65 Votes)

Any burning questions? Our chefs answer!

Grandmom's Italian Easter Cookies Gooey Butter Cookies