10+ Easter dessert recipes that will make your mouth water

Just like it isn't Easter without a show-stopping egg dish or colorful, almost-too-pretty-to-drink spring cocktail, it isn't quite Easter without a spectacular dessert. 

And no, we're not talking about freshly opened Peeps or millennial-frosted cookies. Dream bigger.

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Best recipes to make this Easter
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Best recipes to make this Easter

Easter Rice Krispies Cake

You can find the recipe here

Easter Bunny Milkshakes 

Get the recipe from Fashionable Hostess here

Pistachio Bundt Cake

Grab a Plate's recipe can be found here

Sunny Side Up Cupcakes 

Get the recipe from Fork and Beans here.

Hawaiian Cookie Balls

Get the recipe here.

Stuffed Crescent Roll Carrots (Courtesy of Pillsbury.com

  • 8 sheets of foil
  • 1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 16 small sprigs fresh parsley

Directions

1. Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.

2. Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.

3. Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.

4. In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.

Woodbridge by Robert Mondavi Chardonnay Peach Crumble

Peach Base

  • 6 large ripe peaches, pitted and cut into 1/2 inch chunks
  • 1 tbsp Woodbridge by Robert Mondavi Chardonnay
  • 1/2 cup brown sugar
  • 1 tsp all-purpose flour
  • 1/2 tsp salt
  • Zest of one lemon

Crumble Topping

  • 3/4 cup (1 1/2 sticks) cold, unsalted butter cut into 1/2 tbsp pieces
  • 1/2 cup all-purpose flour
  • 1 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 cup sliced almonds
  • 1/2 tsp kosher salt

Directions:

1. Preheat oven to 350º. Butter an 8x8 baking dish.

2. In a large bowl, toss all Peach Base ingredients until combined. Allow the mixture to sit for several minutes. If there is a lot of liquid at the bottom of the bowl, toss in one more tablespoon of flour. Pour the peaches into the baking dish and smooth the top.

3. Add butter, flour and rolled oats into a large bowl and, using your fingers, smash up the butter into the flour and oats until the butter is pea-sized and the mixture is crumbly. Incorporate the sugars, almonds and salt using the same technique. If the mixture is overly dry, add 1 tablespoon of water at a time until it clumps together.

4. Sprinkle the crumble topping evenly over the peach base. Bake for 30-40 minutes, until the top is browned and the peach juices are bubbling. Serve immediately, and pair with Woodbridge by Robert Mondavi Chardonnay. If desired, top with vanilla ice cream or whipped cream.

Dutch Easter Bread

You can find the recipe here

Marshmallow Easter Critters

You can find the recipe here

Ham and cheese scones

You can find the recipe here

Poppytalk's Lemon Poppy Seed Lemon Cake

  • 1 box of super moist white cake mix 
  • 1 package of instant vanilla pudding 
  • 1 cup water
  • 1/2 cup of vegetable oil
  • 3 eggs
  • 1/4 cup poppyseeds
  • 1 tsp The Watkins Co. Pure Lemon Extract 
  • Optional: plus one layer of Lemon Wedge Cake (see recipe here).

1.Mix all of the ingredients (see, so simple) in a large bowl for two minutes or until blended.

2. Pour into greased and floured cake pans.

3. Bake at 350 degrees F. for 40 minutes or until a toothpick inserted comes out clean.

4. Cool in pans for about 20 minutes before removing them. Set Aside.

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We mean mouth-watering pastel-colored Rice Krispies cake, topped with a sugary vanilla glaze and savory spins on raisin and dried fruit-baked Dutch Easter bread. Think: fluffy cream cheese-stuffed Pillsbury roll, whipped cream-topped Easter milkshakes and the like.

The possibilities are endless when it comes to Easter desserts --  and these recipes are enough to keep a sweet-tooth satiated until next year. Scroll through above to see what we're making! 

RELATED: Healthy Easter recipes everyone will love

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Good Eats: Easter recipes
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Good Eats: Easter recipes

BLT Deviled Eggs by The Whole Bite

Get the recipe here.

Roasted Leg of Lamb by Butter & Sea Salt

Get the recipe here.

7-Ingredient Sun Dried Tomato Pesto Pasta by Delish Knowledge

Get the recipe here.

Red Fingerling Potato Salad with Shallot Scapes by Brooklyn Vegetarian

Get the recipe here.

Brown Rice Risotto with Blue Cheese and Chives by Ramsons & Bramble

Get the recipe here.

The House Foods tofu deviled egg recipe (Courtesy of Jane Ko)

  • 1 package House Foods Firm Tofu
  • ¼ cup hummus
  • 2 tablespoons vegan mayo
  • ½ teaspoon Dijon mustard
  • 1/8 teaspoon turmeric
  • ½ teaspoon salt
  • Paprika
  • Chives

1. Remove tofu from packaging and press gently with paper towels to remove excess water. Cut tofu into 6 equal sized cubes and then slice each cube across dividing it into 2 square halves.

2. In a small bowl, combine vegan mayo, hummus, Dijon mustard and turmeric. Mix.

3. Use a spoon or piping bag to pipe the “yolk” filling onto the tofu squares. Sprinkle with paprika and chives to garnish.

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