Simple Dessert for Easter:
- Simple Fresh Fruit Tart
- Easy Easter Treats for Kids
- Simple Chocolate Easter Eggs
- Easy Homemade Easter Candy
Strawberry Shortcake Cheesecake Easter Trifle
Simply buy a pre-prepared angel food cake and toss this trifle together the morning before your gathering. You can also make the filling ahead of time if you want to keep things truly easy.
Recipe serves about 15.
2 quarts fresh strawberries
1/4 C. granulated sugar
16 oz. cream cheese, at room temperature
2 C. confectioners' sugar
8 oz. sour cream or Greek yogurt
3/4 tsp. vanilla extract
8 oz. Cool Whip, thawed
1 prepared angel food cake, torn or cut into small pieces
Instructions: 1. Slice your strawberries and toss them with the granulated sugar. Set aside.
2. To prepare the cheesecake filling, combine the cream cheese and confectioners' sugar in a large mixing bowl. Beat with an electric mixer on medium speed until fluffy. Beat in sour cream and vanilla.
3. With a rubber spatula, fold the Cool Whip into the cheese mixture. Gently fold in your chopped angel food cake.
4. Starting with your cream/cake mixture, layer 1/3 of your cake, followed by 1/3 of your strawberries, another 1/3 of your cake mixture, another 1/3 of your strawberries, then the last of your cake and the last of your strawberries.
5. Cover and refrigerate at least three hours before serving.
Mixed Berry Easter Pie Recipe
I generally make this a simple double-crust pie, but you can also do a lattice if you like (though that can be a bit of work and makes this a less simple dessert for Easter). If you really want to make this easy dessert look festive for Easter, you can use Easter-shaped cookie cutters to cut out pie-crust shapes and attach them to the top of your pie. Easy, cute, and quick.
One pie serves about 8. Or 6 bigger eaters. Be sure to let it cool completely before eating, or it'll slice up a bit runny.
2 pre-made pie crusts
1 C. granulated sugar
5 tbsp. cornstarch
1/2 tsp. cinnamon
4 C. mixed berries (blueberries, strawberries, raspberries, blackberries)
1/2 C. Chambord or other raspberry liqueur (or sub water, if desired)
2 tbsp. fresh lemon juice
2 tbsp. butter, cold, chopped
1-2 tbsp. milk
2 tbsp. sugar mixed with 1/2 tsp. cinnamon, for topping (optional)
Instructions: 1. If your berries are frozen, let them thaw. Preheat the oven to 350 degrees F.
2. In a large saucepan, stir together the sugar, cornstarch, cinnamon, and a pinch of salt. Stir in your berries, liqueur, and lemon. Bring just to a boil, simmer until thickened (this should be pretty quick).
3. Pour into your prepared pie shell. Sprinkle butter over. Top with second crust. Cut slits in your crust to let steam escape.
4. Brush crust with milk and sprinkle with cinnamon/sugar mixture if desired.
5. Bake about 45 minutes, until crust is browned.
World's Quickest Peach Cobbler
This is the perfect simple dessert for Easter, because it tastes fresh and springy, is eaten warm with ice cream, and is festive, cheerful, and homey. Just like the holiday itself!
One cobbler serves about 8. Be sure to have plenty of cold vanilla ice cream to serve with it!
Tip: To make this easy Easter dessert even easier, bake it ahead of time until it is set up, but not browned. Then finish browning it off right before serving, so it tastes fresh-made.
1/3 cup butter, melted
1 C. white sugar
1 C. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1 C. milk
29 oz. sliced peaches (in light syrup), undrained
1 tbsp. brown sugar
1 tbsp. white sugar
1/2 tsp. cinnamon
Instructions: 1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, combine the sugar, flour, cinnamon, and baking powder. Stir in the milk until combined. Don't overmix.
3. Pour the butter into the bottom of a deep baking dish. Pour batter over.
4. Gently spoon your peaches in syrup over the batter mixture. Be sure to include enough syrup to make a sauce.
5. Bake about 35 minutes, until almost cooked through.
6. Combine sugar, brown sugar, and cinnamon in a small bowl. Sprinkle over crust. Return to the oven and bake until golden brown, about 5-10 minutes longer.
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