What is a good dessert to bring for easter dinner?

Question by elle: What is a good dessert to bring for easter dinner?
I have already brought brownies, cookies, pies alot. Any other ideas. Thanks.

Best answer:

Answer by Tom ツ
Creamy lemonade pie

This creamy, tart, no-bake pie became a family favorite at Easter several years ago.

Plan ahead, the pie needs to chill.

1 5 oz. can evaporated milk
1 3.4 oz package instant lemon pudding mix
2 8 oz. packages cream cheese, softened
3/4 cup lemonade concentrate
1 9” graham cracker crust

In a mixing bowl, combine milk and pudding mix; beat on low speed 2 minutes [mixture will be thick].

In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.

Pour into crust.

Cover and refrigerate at least 4 hours.

Know better? Leave your own answer in the comments!

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  1. emgee says:

    Grana pie. Traditional Italian dessert.

  2. Becca T. says:

    I have a few ideas which are all pretty decent and stray from the common Easter desserts. You could do a red velvet cake/cupcakes with buttercream icing. Also you could consider mini lemon meringues ( I use a lemon curd rather than the normal filling ) or shortbread jam cookies. Delicious and light.

  3. Denise says:

    fresh strawberry smoothies for dessert…made this today and it was fantastic..

    2 cups frozen strawberrys….NOT sugared in syrup
    1/4 cup confectioners sugar
    1/2 large can crushed pineapple

    take blender and add the above. till blended well. pour into bowl
    u can add more p.sugar if not sweet enough..
    add 8oz cool whip or real whippping cream to above..

  4. Beth Stewart says:

    Buy a selection of easter cakes, mini eggs do easter cakes :) celebration cake is good for easter as are hot cross buns!

    Ginger cake and vanilla ice cream is gorgeous! X

  5. socksandpeanutbutter says:

    a coconut cake works well :) Just use a box cake and follow the directions, the only difference is that you will be adding 1 cup of shredded coconut to the mixture. If you do not like it flaky, you can certainly add a few drops of coconut imitation flavoring. It also looks nice if you add a few drops of coloring to the mixture (purple, or yellow will do as they are the official colors of Easter). You can use any vanilla, butter-cream, or icing you prefer to this as well. It’s fast, cheap, and delicious!

    You can also make these into cupcakes, just cut the coconut flakes down to 3/4 cup :)

  6. GHL says:

    Easter Bunny Cake

    The Traditional Bunny!
    1 (18 ounce) package Carrot Cake Mix
    1 cup water
    1/2 cup vegetable oil
    3 eggs
    1 (12 ounce) can Soft Whipped Fluffy White Frosting, ready to spread
    1 cup flaked coconut
    construction paper
    jelly beans or small gumdrops
    1 cup flaked coconut
    green food color

    Preheat oven to 350 . Grease (or lightly spray with cooking spray) bottoms only of two 8-inch or 9- inch round pans.

    Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.

    Pour into pans. Bake 8-inch pans 25 to 30 minutes, 9-inch pans 22 to 27 minutes. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

    Reserve one layer for another use or to make a second bunny. Cut 1 layer in half. Put halves together with frosting to form body. Place cake
    upright on cut edge on tray. Cut out a notch about one-third of the way up one end of body to form head (small end).

    Attach half of cutout piece for tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into top. Use jelly beans for eyes and nose.

    Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

    RAINBOW SHERBET DESSERT Macaroons, pecans and layers of fruity sherbet combine in this beautiful, special dessert.

    12 macaroon cookies, crumbled
    2 cups heavy whipping cream
    3 tablespoons confectioners’ sugar
    1 teaspoon vanilla extract
    3/4 cup chopped pecans, toasted
    1 pint each raspberry, lime and orange sherbet, softened

    Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350° for 5-8 minutes or until golden brown. Cool completely.
    In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze for 30 minutes.
    Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

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