100 Best Easter Dessert Recipes

If you love adorable themed sweets, these Easter dessert recipes are all about bunnies, chicks, Easter eggs, and pastel treats that will wow your guests.

You can easily pull them together at home with basic tools like sturdy mixing bowls, reliable sheet pans, and a good set of bunny cookie cutters.

1. Fluffy Bunny Butt Cupcakes

These playful cupcakes look like fluffy bunny tails diving into the grass, complete with little marshmallow feet. They’re perfect for kids’ parties and add a whimsical touch to any Easter dessert table.

Ingredients

• 1 box vanilla cake mix
• 24 cupcake liners
• 3 cups vanilla buttercream frosting
• 2 cups shredded coconut
• 12 large marshmallows
• 24 mini marshmallows
• Pink decorating icing
• 12-cup muffin pan

Directions

1. Prepare the cake mix according to the package in a large mixing bowl and line a muffin pan with cupcake liners.
2. Fill each liner two-thirds full and bake at the temperature indicated on the box until a toothpick comes out clean, then cool completely on a cooling rack.
3. Spread a generous dome of buttercream on each cupcake and roll the tops in shredded coconut to create a fluffy tail effect.
4. Cut large marshmallows in half for feet, attach two mini marshmallows as toes with frosting, then pipe pink pads with decorating icing and press them at the base of each cupcake to finish the bunny butts.

2. Speckled Easter Egg Sugar Cookies

These pretty egg-shaped cookies are iced in pastel colors and speckled for a realistic look. They’re gorgeous on a platter and fun to decorate with friends or kids.

Ingredients

• 1 roll refrigerated sugar cookie dough
• Egg-shaped cookie cutter
• 3 cups prepared royal icing
• Pastel food coloring set
• 1 tablespoon cocoa powder
• 1 tablespoon clear vanilla extract
• Food-safe paintbrush
• Parchment paper sheets

Directions

1. Roll the sugar cookie dough to about ¼-inch thickness on a lightly floured pastry mat and cut out egg shapes with the cookie cutter.
2. Arrange cookies on a parchment-lined sheet pan and bake according to package directions until edges are lightly golden, then cool completely.
3. Divide royal icing into small bowls, tint each with pastel gel colors, and flood the tops of the cookies using a piping bag set.
4. Mix cocoa powder with a splash of vanilla and a bit of water, dip the food-safe brush in the mixture, and flick speckles over the dried icing to create realistic egg spots.

3. Marshmallow Peep Nest Brownies

Fudgy brownies are topped with chocolate nests and bright marshmallow chicks. These cute squares are perfect for using classic seasonal candy in a fun new way.

Ingredients

• 1 family-size brownie mix
• 9x13 baking pan
• 2 cups chow mein noodles
• 1 ½ cups milk chocolate chips
• 1 cup candy-coated mini eggs
• 12 marshmallow chick candies

Directions

1. Prepare the brownie mix according to package instructions in a mixing bowl and bake in a greased 9x13 pan until set; let cool completely.
2. Melt chocolate chips in a microwave-safe bowl and gently toss with chow mein noodles to coat.
3. Form small nests on a parchment-lined sheet using a spoon, pressing a few mini eggs into each nest while the chocolate is still warm.
4. Cut brownies into squares, place a chocolate nest on each, and gently press a marshmallow chick into the center of each nest before serving.

4. Bunny Ear Chocolate-Dipped Strawberries

Fresh strawberries are dipped in pastel chocolate and topped with tiny bunny ears. They’re a lighter spring dessert that still feels fun and festive.

Ingredients

• 24 large strawberries
• 2 cups white melting chocolate
• Pastel food coloring
• Mini marshmallows
• Parchment-lined tray
• Small piping bags

Directions

1. Wash and thoroughly dry strawberries, leaving stems intact, and set aside on a paper towel.
2. Melt white chocolate in a microwave-safe bowl, divide into a few portions, and tint each with pastel food coloring.
3. Dip each strawberry into the colored chocolate, allow excess to drip off, and place on a parchment-lined tray to set.
4. Cut mini marshmallows diagonally, pipe a bit of melted chocolate onto the cut side, and attach two pieces as bunny ears near the stem of each strawberry.

5. Chubby Chick Lemon Cupcakes

Bright lemon cupcakes are topped with yellow frosting and decorated to look like chubby baby chicks. They’re tangy, sweet, and adorable on any dessert stand.

Ingredients

• 1 box lemon cake mix
• 24 cupcake liners
• 4 cups vanilla buttercream frosting
• Yellow gel food coloring
• Candy eyes
• Orange sprinkle triangles or candies
• Piping bag with large round tip

Directions

1. Prepare the lemon cake mix according to box directions in a large bowl, fill cupcake liners two-thirds full, and bake until a toothpick comes out clean.
2. Cool cupcakes on a cooling rack completely before decorating.
3. Tint buttercream frosting with yellow gel color and transfer to a piping bag fitted with a round tip.
4. Pipe a rounded swirl on each cupcake, add two candy eyes and an orange sprinkle beak, and press extra yellow sprinkles on top for fluffy chick texture.

6. Coconut Bunny Tail Truffles

Soft coconut truffles are rolled in extra shredded coconut to look like tiny bunny tails. They’re bite-sized and perfect for filling dessert jars or small bowls.

Ingredients

• 1 can sweetened condensed milk (14 ounces)
• 3 cups sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 cup white melting chocolate (optional)
• Small cookie scoop
• Parchment paper

Directions

1. In a medium mixing bowl, stir together condensed milk, 2 cups of shredded coconut, and vanilla until thick.
2. Chill the mixture for 30 minutes, then use a small cookie scoop to portion out balls.
3. If desired, dip each ball in melted white chocolate, then roll immediately in the remaining shredded coconut.
4. Place the truffles on a parchment-lined tray and chill until firm before serving in a decorative candy bowl.

7. Carrot Patch Chocolate Pudding Cups

Individual pudding cups are topped with cookie “dirt” and candy carrots that look like they’re sprouting from the soil. These are easy to assemble and perfect for kids to grab after an egg hunt.

Ingredients

• 2 boxes instant chocolate pudding
• 4 cups cold milk
• 2 cups crushed chocolate sandwich cookies
• 24 small candy carrots
• 12 clear dessert cups
• Whisk

Directions

1. Whisk the pudding mixes with cold milk in a large mixing bowl for 2 minutes, then let thicken for 5 minutes.
2. Divide pudding evenly among the clear dessert cups, filling them about three-quarters full.
3. Sprinkle crushed cookie “dirt” generously on top of each cup.
4. Press two candy carrots into each cup so they stand up slightly, then chill until ready to serve on a serving tray.

8. Bunny Face Cheesecake Bars

Creamy cheesecake bars are decorated with candy to look like sweet bunny faces. Cut into neat squares, they make serving rich dessert a breeze.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 24 ounces cream cheese, softened
• ¾ cup sugar
• 3 large eggs
• ½ cup sour cream
• 2 teaspoons vanilla extract
• Mini marshmallows, pink candies, and licorice strings for faces
• 9x13 baking pan

Directions

1. Mix graham cracker crumbs and melted butter in a small bowl, then press firmly into the bottom of a greased 9x13 pan.
2. Beat cream cheese and sugar until smooth in a stand mixer, then add eggs one at a time, followed by sour cream and vanilla.
3. Pour the cheesecake filling over the crust and bake at 325°F for 35–40 minutes, until the center is just set; cool and chill for at least 3 hours.
4. Cut into squares and decorate each with mini marshmallow ears, pink candy noses, and licorice whiskers to make bunny faces.

9. Cracked Easter Egg Cake Pops

Colorful cake pops are shaped like cracked eggs, with little candy chicks peeking out. They’re perfect for party favors or standing in a decorative jar.

Ingredients

• 1 baked vanilla cake (9x13)
• ½ cup vanilla frosting
• 2 cups pastel candy melts
• Small candy chicks or chick sprinkles
• Lollipop sticks
• Cake pop stand or foam block

Directions

1. Crumb the cooled cake into a large bowl and mix in frosting until it forms a moldable dough.
2. Shape small egg forms around the tops of lollipop sticks and chill on a parchment-lined tray for 30–45 minutes.
3. Melt candy melts in a microwave-safe cup and dip each egg, letting excess drip off, then stand them upright in a cake pop stand.
4. Before the coating sets completely, use a contrasting color to pipe a cracked shell line and gently press a tiny candy chick near the crack.

10. Pastel Bunny Macarons

Delicate pastel macarons are decorated with simple faces and ears to resemble tiny bunnies. They’re elegant enough for adults but still playful and sweet.

Ingredients

• 1 ¾ cups almond flour
• 1 ¾ cups powdered sugar
• 3 large egg whites
• ¼ cup granulated sugar
• Pastel gel food coloring
• 1 ½ cups vanilla buttercream (for filling)
• Edible food markers
• Silicone macaron mat

Directions

1. Sift almond flour and powdered sugar together into a large fine-mesh sieve, discarding any coarse bits.
2. Beat egg whites in a stand mixer, gradually adding granulated sugar until stiff peaks form, then fold in the dry mixture and a few drops of pastel food coloring.
3. Pipe small circles with two tiny ear shapes onto a silicone macaron mat and tap the pan to release air bubbles.
4. Let shells rest until a skin forms, bake at 300°F for 12–15 minutes, cool, fill with buttercream, then draw bunny faces with edible markers.

11. Strawberry Easter Bunny Shortcake Jars

Layers of cake, strawberries, and cream are served in jars with little bunny ears on top. These personal desserts are great for picnics or outdoor egg hunts.

Ingredients

• 1 pound cake loaf
• 2 cups sliced strawberries
• 2 cups heavy whipping cream
• ⅓ cup powdered sugar
• Bunny ear cookie sticks or bunny sprinkles
• 8-ounce mason jars

Directions

1. Cube pound cake into small pieces using a sharp chef’s knife.
2. Whip heavy cream and powdered sugar in a chilled metal bowl until soft peaks form.
3. Layer cake cubes, strawberries, and whipped cream in each jar, repeating until nearly full.
4. Finish with a swirl of cream and insert bunny ear cookie sticks or sprinkle bunny shapes on top before chilling.

12. Pastel Easter Egg Fudge Squares

Creamy white chocolate fudge is tinted pastel and studded with mini eggs. Cut into little squares, it looks like a candy-studded Easter egg mosaic.

Ingredients

• 3 cups white chocolate chips
• 1 can sweetened condensed milk (14 ounces)
• 1 teaspoon vanilla extract
• Pastel gel food colors
• 1 ½ cups mini chocolate eggs
• 8x8 baking pan
• Parchment paper

Directions

1. Line an 8x8 pan with parchment overhanging the sides for easy lifting.
2. Melt white chocolate chips and condensed milk together in a heavy-bottomed saucepan over low heat, stirring until smooth, then remove from heat and stir in vanilla.
3. Divide the mixture into separate bowls, tint each with different pastel colors, then swirl together in the prepared pan.
4. Press mini eggs on top, chill until firm, and cut into small squares with a sharp knife.

13. Bunny Ear Rice Krispie Treat Pops

Classic cereal treats are cut into egg shapes and topped with fondant bunny ears. Served on sticks, they’re easy to decorate and even easier to eat.

Ingredients

• 6 cups crispy rice cereal
• 4 cups mini marshmallows
• ¼ cup butter
• White fondant
• Pink fondant
• Lollipop sticks
• Egg-shaped cookie cutter

Directions

1. Melt butter and mini marshmallows in a large nonstick pot, stirring until smooth, then fold in cereal.
2. Press mixture into a greased 9x13 pan using a piece of parchment and let cool slightly.
3. Cut egg shapes with a cookie cutter, then insert a lollipop stick into the base of each treat.
4. Shape white and pink fondant into bunny ears and attach them to the tops with a bit of melted marshmallow or frosting.

14. Robin’s Egg Cheesecake Parfaits

Individual parfaits layer graham crumbs, creamy cheesecake filling, and speckled eggs. They look elegant in clear glasses and are great make-ahead desserts.

Ingredients

• 1 ¼ cups graham cracker crumbs
• 4 tablespoons melted butter
• 16 ounces cream cheese
• ½ cup powdered sugar
• 1 cup heavy cream
• 1 ½ cups robin’s egg candies
• Small clear glasses

Directions

1. Mix graham crumbs and melted butter in a medium bowl and press a spoonful into the bottom of each glass.
2. Beat cream cheese and powdered sugar until smooth, then whip heavy cream separately and fold into the cream cheese mixture.
3. Spoon or pipe cheesecake filling over the crumb layer in each glass.
4. Top with robin’s egg candies and chill on a serving tray until ready to serve.

15. Bunny Patch Carrot Cake Sheet Cake

A simple carrot sheet cake is transformed into a bunny garden with piped grass and candy decorations. It’s an easy way to serve a crowd while still going big on theme.

Ingredients

• 2 boxes carrot cake mix
• Large sheet cake pan
• 3 cups cream cheese frosting
• Green gel food coloring
• Marshmallow bunnies
• Candy carrot decorations
• Piping bag with grass tip

Directions

1. Prepare carrot cake batter according to package directions in a large mixing bowl and bake in a greased sheet pan until a toothpick comes out clean.
2. Cool cake completely in the pan.
3. Tint cream cheese frosting green, transfer to a piping bag fitted with a grass tip, and pipe grass all over the surface of the cake.
4. Press marshmallow bunnies and candy carrots into the “grass” to create a bunny patch design before slicing.

16. Lemon Chick Meringue Nests

Crisp meringue nests are filled with lemon curd and topped with tiny chick faces. They’re light, tangy, and make a beautiful centerpiece on your dessert table.

Ingredients

• 4 large egg whites
• 1 cup superfine sugar
• ¼ teaspoon cream of tartar
• 1 cup lemon curd
• Small candy eyes
• Tiny orange sprinkles for beaks
• Piping bag with round tip

Directions

1. Beat egg whites and cream of tartar in a stand mixer until foamy, then gradually add sugar and whip until stiff, glossy peaks form.
2. Pipe small nest circles onto a parchment-lined sheet pan, building up the edges slightly.
3. Bake at 225°F for 1 hour, then turn off the oven and let the nests cool inside completely.
4. Spoon lemon curd into the centers, then place two candy eyes and a sprinkle beak on each to create chick faces.

17. Bunny Ear Chocolate Tartlets

Mini chocolate tarts are topped with whipped cream and cookie bunny ears. These bite-sized treats feel sophisticated but still totally on theme.

Ingredients

• 18 pre-baked mini tart shells
• 1 ½ cups dark chocolate chips
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup whipped topping
• Small oval cookies for ears

Directions

1. Heat heavy cream in a small saucepan until steaming, then pour over chocolate chips in a heatproof bowl and let sit 2 minutes.
2. Stir until smooth, add vanilla, and let the ganache cool slightly.
3. Spoon ganache into mini tart shells and chill until set.
4. Top each tart with a dollop of whipped topping and insert two oval cookies as bunny ears before serving on a dessert platter.

18. Pastel Swirl Easter Egg Roll Cake

A rolled sponge cake is filled with cream and decorated like a giant speckled Easter egg. Sliced into rounds, it reveals a beautiful pastel swirl pattern inside.

Ingredients

• 10x15 jelly roll pan
• 4 large eggs
• ¾ cup sugar
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 ½ cups heavy whipping cream
• Pastel food coloring
• Powdered sugar for dusting

Directions

1. Beat eggs and sugar until thick and pale in a stand mixer, then gently fold in flour and baking powder.
2. Divide batter into bowls, tint with pastel colors, and spoon in random patches into a parchment-lined jelly roll pan, swirling slightly with a skewer.
3. Bake at 375°F for 10–12 minutes, then immediately roll the warm cake in parchment and a clean kitchen towel; let cool.
4. Unroll, spread with whipped cream, re-roll, dust with powdered sugar, and decorate the outside with pastel speckles to resemble an egg.

19. Bunny Tail Hot Cocoa Mousse Cups

Chocolate mousse is piped into small cups and topped with whipped cream bunny tails. It’s a rich yet playful dessert that works beautifully for evening Easter gatherings.

Ingredients

• 2 cups semi-sweet chocolate chips
• 2 ½ cups heavy cream
• ¼ cup hot cocoa mix
• ¼ cup powdered sugar
• Mini marshmallows
• Small dessert glasses

Directions

1. Heat 1 cup heavy cream until steaming, pour over chocolate chips in a heatproof bowl, and stir until smooth; cool to room temperature.
2. Whip remaining cream with hot cocoa mix and powdered sugar in a chilled metal bowl until soft peaks form, then fold gently into the chocolate mixture.
3. Pipe mousse into dessert glasses and chill until set.
4. Top with a swirl of whipped cream and a cluster of mini marshmallows to look like bunny tails.

20. Chick-Inside Easter Cupcakes

These seemingly plain cupcakes hide a bright chick-shaped center when sliced. They’re a fun surprise dessert that kids will absolutely love.

Ingredients

• 2 boxes yellow cake mix
• Yellow gel food coloring
• Small chick cookie cutter
• 4 cups vanilla buttercream
• 24 cupcake liners

Directions

1. Bake one box of yellow cake mix in a 9x13 pan, tinting the batter bright yellow with gel food coloring; cool completely and cut chick shapes using the cookie cutter.
2. Prepare the second box of cake mix in a mixing bowl according to directions.
3. Place cupcake liners in a muffin pan, spoon a tablespoon of batter in each, stand one chick cutout upright in the center, and cover with more batter.
4. Bake until done, cool, then frost and slice to reveal the hidden chick inside each cupcake.

21. Pastel Bunny Bark

Colorful chocolate bark is topped with bunny candies, sprinkles, and marshmallows. Broken into shards, it’s an easy dessert to tuck into treat bags or jars.

Ingredients

• 2 pounds white candy melts
• Pastel gel food coloring
• Bunny and chick sprinkles
• 1 cup mini marshmallows
• Pastel confetti sprinkles
• Half sheet pan

Directions

1. Line a half sheet pan with parchment paper.
2. Melt white candy melts in a large microwave-safe bowl, then tint portions with pastel colors.
3. Spread a base layer of white chocolate on the pan, drizzle colored chocolate on top, and swirl gently with a skewer.
4. Immediately sprinkle with bunny candies, mini marshmallows, and pastel sprinkles, then let set and break into pieces.

22. Bunny Ears Pavlova Wreath

A crisp, marshmallowy pavlova ring is topped with whipped cream, fruit, and bunny ear cookies. It makes a showstopping centerpiece for your Easter dessert spread.

Ingredients

• 6 large egg whites
• 1 ½ cups superfine sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 2 cups heavy cream
• 3 cups mixed berries
• Bunny ear cookies

Directions

1. Beat egg whites to soft peaks in a stand mixer, gradually add sugar, and whip until glossy, then fold in cornstarch and vinegar.
2. Spread meringue in a ring shape on a parchment-lined pizza pan.
3. Bake at 250°F for 1 hour, then turn off the oven and let cool inside.
4. Top with whipped cream, berries, and bunny ear cookies around the wreath just before serving.

23. Chocolate Bunny Silhouette Layer Cake

This tall layer cake hides a chocolate bunny silhouette inside each slice. It’s an impressive dessert that still starts with simple boxed mixes.

Ingredients

• 1 box chocolate cake mix
• 2 boxes white cake mix
• Bunny cookie cutter
• 5 cups vanilla buttercream
• Pastel sprinkles
• 8-inch round cake pans

Directions

1. Bake the chocolate cake in an 8-inch pan, cool completely, then cut bunny shapes from the cake using the cookie cutter.
2. Prepare the white cake mixes, divide among two or three pans, and stand bunny cutouts in a row in the center of the batter of the middle layer.
3. Bake all layers until set, cool on a cooling rack, then stack with buttercream between layers.
4. Frost the outside, decorate with pastel sprinkles, and slice to reveal the hidden bunny silhouette in each piece.

24. Chick Nest Coconut Cupcakes

These coconut cupcakes are topped with green “grass,” mini eggs, and tiny chick candies. They look like little nests and bring lots of spring color to your dessert table.

Ingredients

• 1 box coconut cake mix
• 24 cupcake liners
• 4 cups vanilla buttercream
• Green gel food coloring
• 2 cups shredded coconut
• Mini chocolate eggs
• Small chick candies

Directions

1. Bake coconut cupcakes according to package instructions using a lined muffin pan, then cool completely.
2. Tint buttercream green and spread a generous mound on each cupcake, then immediately sprinkle with shredded coconut to create grass.
3. Press a small cluster of mini eggs into the center of each cupcake.
4. Top with a chick candy so it looks like it’s sitting in the nest, then arrange on a tiered cupcake stand.

25. Easter Egg Cheesecake Stuffed Strawberries

Strawberries are filled with pastel cheesecake and decorated like tiny eggs. They’re a fresh, bite-sized dessert that looks beautiful on a spring platter.

Ingredients

• 24 large strawberries
• 8 ounces cream cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Pastel gel food colors
• Piping bags with small tips

Directions

1. Hull strawberries and use a small melon baller to gently scoop out a little center.
2. Beat cream cheese, powdered sugar, and vanilla until smooth in a medium mixing bowl, then divide into small bowls and tint with pastel colors.
3. Pipe cheesecake filling into each strawberry, mounding slightly above the top.
4. Use a contrasting color to pipe tiny stripes and dots so the tops resemble decorated Easter eggs, then chill on a white platter.

26. Bunny Cinnamon Roll Pull-Apart Wreath

This pull-apart wreath is made from cinnamon roll “bunny heads” arranged in a circle and topped with icing. It’s a super cute centerpiece that guests can grab and pull apart for a sweet Easter brunch treat.

Ingredients

• 3 tubes refrigerated cinnamon roll dough (8 rolls each)
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Pastel sprinkles for decorating
• 12-inch round baking pan or pizza pan

Directions

1. Open the cinnamon roll tubes and separate the rolls, reserving the icing packets; cut some rolls into small strips to form bunny ears and shape the rest into round heads on a greased round pan in a wreath shape.
2. Attach ear strips to each round with a bit of dough, then bake according to package directions until golden brown and cooked through.
3. Whisk powdered sugar, milk, and vanilla in a small mixing bowl to make icing, adding the reserved packets if desired.
4. Drizzle the warm wreath generously with icing and finish with pastel sprinkles before serving warm.

27. Carrot Patch Tiramisu Cups

These layered tiramisu cups are topped with cookie “dirt” and candy carrots to look like little carrot patches. It’s a fun twist on a classic dessert that feels perfect for spring.

Ingredients

• 8 ounces mascarpone cheese
• 1 cup heavy whipping cream
• ⅓ cup powdered sugar
• 18 ladyfinger cookies
• 1 tablespoon instant coffee granules
• ¾ cup hot water
• 1 cup crushed chocolate sandwich cookies
• Candy carrot decorations
• Small dessert cups or glasses

Directions

1. Whip heavy cream and powdered sugar in a chilled metal bowl until soft peaks form, then gently fold in mascarpone until smooth.
2. Dissolve instant coffee in hot water and let cool slightly; dip ladyfingers briefly in the coffee mixture so they soften but don’t fall apart.
3. Layer dipped ladyfingers and mascarpone cream in dessert cups, finishing with a layer of cream on top.
4. Sprinkle crushed cookies over the cream to look like soil and press candy carrots into the top of each cup; chill until ready to serve.

28. Bunny Ear Donut Stack Tower

Mini donuts are stacked into a tower and topped with big bunny ears for a playful centerpiece. Guests can pick off donuts for an easy grab-and-go dessert.

Ingredients

• 36 mini glazed donuts
• 1 cup white melting chocolate
• Pastel sprinkles
• Styrofoam cone or donut stand
• Toothpicks
• Cardstock bunny ears or bunny ear cake topper

Directions

1. Melt white chocolate in a microwave-safe bowl and drizzle some over the tops of the mini donuts, adding pastel sprinkles while the chocolate is wet.
2. Allow donuts to set on a parchment-lined sheet pan so the chocolate firms up.
3. Secure donuts around the styrofoam cone or donut stand using toothpicks, stacking them to create a tower.
4. Insert large bunny ears at the top of the tower and place the whole display on a decorative cake stand.

29. Confetti Easter Egg Blondies

Soft blondies are loaded with candy-coated eggs and colorful sprinkles, then cut into egg shapes. They’re easy to transport and great for potlucks or school events.

Ingredients

• 1 box blondie mix
• ½ cup melted butter
• 1 large egg
• 1 cup candy-coated mini eggs
• ⅓ cup pastel sprinkles
• 9x13 baking pan
• Egg-shaped cookie cutter

Directions

1. Prepare blondie batter according to package directions in a large mixing bowl, then fold in mini eggs and sprinkles.
2. Spread batter in a greased or parchment-lined 9x13 pan and bake until the edges are golden and the center is just set.
3. Cool completely on a cooling rack.
4. Use an egg-shaped cookie cutter to cut blondies into festive egg shapes and arrange them on a pastel serving platter.

30. Bunny Tracks Ice Cream Pie

This frozen dessert pie features layers of ice cream, candy eggs, and cookie crumbs in a chocolate crust. It’s decorated with bunny feet candies to look like little tracks across the top.

Ingredients

• 1 chocolate cookie pie crust
• 1 ½ quarts vanilla ice cream
• ⅓ cup chocolate syrup
• 1 cup mini chocolate eggs
• Bunny feet candies or bunny sprinkles
• Plastic wrap

Directions

1. Let ice cream soften slightly, then scoop it into a large mixing bowl and gently stir in chocolate syrup and mini eggs.
2. Spread the mixture evenly into the chocolate pie crust, smoothing the top with an offset spatula.
3. Cover the pie with plastic wrap and freeze until firm, at least 4 hours or overnight.
4. Before serving, decorate the top with bunny feet candies to create “tracks” across the surface.

31. Pastel Bunny Milkshake Shooters

Mini milkshakes are tinted pastel and topped with bunny marshmallows and sprinkles. These are fun for kids and make a colorful dessert tray.

Ingredients

• 4 cups vanilla ice cream
• 1 ½ cups whole milk
• Pastel gel food colors
• Whipped topping
• Bunny marshmallows
• Pastel sprinkles
• Mini plastic shot glasses

Directions

1. Blend ice cream and milk in a high-powered blender until smooth.
2. Divide into a few bowls and tint each with a different pastel color.
3. Pour milkshakes into mini shot glasses, then top with whipped topping.
4. Finish each shooter with a bunny marshmallow and pastel sprinkles before serving on a serving tray.

32. Chocolate Nest Cupcakes with Candy Chicks

Rich chocolate cupcakes are topped with chocolate nests and tiny chick candies. They’re perfect for a spring dessert table and look like little bird nests.

Ingredients

• 1 box chocolate cake mix
• 24 cupcake liners
• 3 cups chocolate frosting
• 2 cups shredded wheat cereal, crushed
• 1 ½ cups milk chocolate chips
• Candy chicks

Directions

1. Bake chocolate cupcakes according to package instructions in a lined muffin pan and cool completely on a cooling rack.
2. Spread each cupcake with a generous layer of chocolate frosting.
3. Melt chocolate chips in a microwave-safe bowl and stir in crushed shredded wheat cereal, then form small nests on parchment paper and let set slightly.
4. Transfer nests to cupcake tops and add candy chicks to the center of each nest.

33. Bunny Marshmallow Rocky Road Bars

Rocky road bars packed with marshmallows, nuts, and chocolate get a spring makeover with bunny shapes. Cut with a cookie cutter, they look extra festive on a dessert platter.

Ingredients

• 3 cups semi-sweet chocolate chips
• ½ cup butter
• 3 cups mini marshmallows
• 1 cup chopped walnuts
• 1 cup graham cracker pieces
• Bunny cookie cutter
• 9x13 pan

Directions

1. Melt chocolate chips and butter together in a heavy-bottomed saucepan over low heat, stirring until smooth; remove from heat.
2. Fold in mini marshmallows, walnuts, and graham pieces until evenly coated.
3. Press mixture into a parchment-lined 9x13 pan and chill until firm.
4. Lift out the slab and cut bunny shapes using the cookie cutter, then arrange on a pastel cake platter.

34. Easter Egg Rice Pudding Parfaits

Creamy rice pudding is layered with fruit and topped with egg-shaped candies. Served in clear glasses, it’s a cozy yet festive dessert idea.

Ingredients

• 1 cup short-grain rice
• 4 cups whole milk
• ⅓ cup sugar
• 1 teaspoon vanilla bean paste
• ½ teaspoon ground cinnamon
• 2 cups mixed berries
• Mini chocolate eggs
• Small glass dessert cups

Directions

1. Simmer rice, milk, and sugar in a heavy saucepan over low heat, stirring frequently, until rice is tender and the mixture is creamy, 35–40 minutes.
2. Stir in vanilla and cinnamon, then let cool slightly.
3. Layer rice pudding and berries in dessert cups.
4. Top each parfait with a few mini chocolate eggs and chill until ready to serve.

35. Bunny Paw Print Sugar Cookie Bars

Soft sugar cookie bars are decorated with frosting paw prints that look like little bunny feet. Cut into squares, they’re easy to serve and decorate with kids.

Ingredients

• 1 pouch sugar cookie mix
• ½ cup softened butter
• 1 egg
• 3 cups vanilla frosting
• Pink decorating icing
• 9x13 pan

Directions

1. Mix sugar cookie dough according to package directions in a large mixing bowl.
2. Press dough evenly into a greased 9x13 pan and bake until lightly golden; cool completely.
3. Spread a thick layer of vanilla frosting over the cooled cookie slab.
4. Pipe white circles and smaller toe pads with frosting, outline with pink icing to create bunny paw prints, then cut into squares with a sharp knife.

36. Pastel Bunny Trifle Bowl

This layered trifle features cubes of cake, pudding, and whipped cream in soft pastel colors. Bunny candies on top make it feel perfectly themed for the holiday.

Ingredients

• 1 vanilla pound cake
• 2 boxes instant vanilla pudding
• 4 cups cold milk
• 16 ounces whipped topping
• Pastel food coloring
• Bunny marshmallows or candies
• Glass trifle bowl

Directions

1. Prepare pudding with cold milk in a large whisk-friendly bowl and let thicken.
2. Divide pudding and whipped topping into separate bowls and tint each pastel with food coloring.
3. Cube pound cake into bite-size pieces using a sharp bread knife.
4. Layer cake cubes, pudding, and whipped topping in a glass trifle bowl, then top with bunny candies before chilling.

37. Lemon Bunny Bundt Cake with Coconut Grass

A bright lemon bundt cake is surrounded by green coconut “grass” and dotted with bunny candies. It’s an easy yet impressive dessert for your Easter table.

Ingredients

• 1 box lemon cake mix
• Bundt cake pan
• 1 cup powdered sugar
• 3 tablespoons lemon juice
• 2 cups shredded coconut
• Green food coloring
• Bunny marshmallows

Directions

1. Prepare lemon cake mix according to package directions in a large stand mixer and bake in a greased bundt pan until a toothpick comes out clean.
2. Cool cake in pan 10 minutes, then invert onto a cake stand and cool completely.
3. Whisk powdered sugar and lemon juice in a small bowl and drizzle over the top of the cake.
4. Tint coconut green with a few drops of food coloring, arrange around the base of the cake as grass, and nestle bunny marshmallows into the coconut.

38. Speckled Egg Cheesecake Bites

Mini cheesecake bites are coated in pastel chocolate and speckled to look like tiny candy eggs. They’re great for dessert boards or Easter dessert boxes.

Ingredients

• 24 mini cheesecake bites (store-bought or homemade)
• 2 cups white candy melts
• Pastel food coloring
• 1 tablespoon cocoa powder
• 1 tablespoon clear vanilla extract
• Food-safe paintbrush

Directions

1. Freeze mini cheesecake bites on a parchment-lined sheet pan for 30–45 minutes so they are firm.
2. Melt white candy melts and divide into separate bowls, tinting each pastel.
3. Dip each cheesecake bite into the colored chocolate and return to the parchment-lined pan to set.
4. Mix cocoa powder with vanilla and a splash of water, then use a food-safe paintbrush to flick speckles onto the set coating for a realistic egg look.

39. Bunny Ear Fruit Pizza

A sugar cookie crust is cut into a giant bunny face and topped with cream cheese frosting and sliced fruit. It’s a fresh, colorful dessert that doubles as a centerpiece.

Ingredients

• 1 roll refrigerated sugar cookie dough
• 8 ounces cream cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups sliced fresh berries
• 2 sliced kiwis
• Large sheet pan

Directions

1. Press sugar cookie dough into an oval bunny face shape with two ear shapes on a greased or parchment-lined sheet pan, keeping thickness even.
2. Bake until lightly golden and let cool completely.
3. Beat cream cheese, powdered sugar, and vanilla in a small hand mixer bowl until smooth, then spread over the cookie base.
4. Arrange berries and kiwi in patterns to create the bunny’s eyes, nose, and ear details, then chill before slicing.

40. Bunny Tails Coconut Snowball Cookies

Soft vanilla cookies are rolled in coconut to resemble fluffy bunny tails. Piled in a bowl, they make an adorable and simple Easter dessert.

Ingredients

• 1 cup softened butter
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 2 cups shredded coconut
• Small cookie scoop

Directions

1. Cream butter and powdered sugar together in a large stand mixer, then add vanilla.
2. Mix in flour until a soft dough forms, then chill for 30 minutes.
3. Use a cookie scoop to portion dough into balls, roll in shredded coconut, and place on a parchment-lined sheet pan.
4. Bake at 350°F for 10–12 minutes, cool, and pile into a decorative serving bowl.

41. Easter Chick Lemon Bars

Classic lemon bars are decorated with adorable chick faces using icing and candy. Cut into small squares, they bring sweet citrus flavor and lots of Easter charm.

Ingredients

• 1 box lemon bar mix
• Powdered sugar for dusting
• Yellow icing
• Candy eyes
• Orange sprinkles for beaks
• 9x13 baking pan

Directions

1. Prepare lemon bar mix according to package directions in a mixing bowl and bake in a 9x13 pan until set.
2. Cool completely, then dust lightly with powdered sugar.
3. Cut into small squares and pipe yellow icing circles on top of each to form chick faces.
4. Add candy eyes and orange sprinkle beaks to finish the look before arranging on a tiered tray.

42. Bunny Tail Chocolate Dipped Oreos

Chocolate sandwich cookies are dipped in pastel chocolate and decorated with fluffy bunny tails. These no-bake treats are quick to make and fun to package in Easter bags.

Ingredients

• 24 chocolate sandwich cookies
• 2 cups white melting chocolate
• Pastel food coloring
• Mini marshmallows
• Parchment paper

Directions

1. Melt white chocolate in a microwave-safe bowl and tint with pastel colors.
2. Dip each cookie halfway into the colored chocolate and place on a parchment-lined sheet pan.
3. Press a mini marshmallow into the melted chocolate section to create a bunny tail.
4. Allow cookies to set completely before serving or packaging in treat bags.

43. Peep-Topped Chocolate Poke Cake

A rich chocolate poke cake is filled with pudding and topped with whipped cream and marshmallow chicks. It’s a crowd-pleasing dessert that looks extra festive with colorful rows of candy.

Ingredients

• 1 box chocolate cake mix
• 1 box instant chocolate pudding
• 2 cups cold milk
• 16 ounces whipped topping
• Marshmallow chick candies
• 9x13 baking dish
• Wooden spoon

Directions

1. Bake chocolate cake according to package directions in a 9x13 dish and let cool for 10 minutes.
2. Use the handle of a wooden spoon to poke holes all over the warm cake.
3. Whisk pudding mix with cold milk in a mixing bowl, then pour over the cake, letting it sink into the holes.
4. Spread whipped topping over the chilled cake and arrange marshmallow chicks in rows on top.

44. Bunny Ear Eclair Dessert Cups

These no-bake dessert cups have layers of graham crackers, vanilla pudding, and whipped topping, finished with cute bunny ear cookies. They taste like eclairs but look like adorable Easter treats.

Ingredients

• 2 boxes instant vanilla pudding
• 4 cups cold milk
• 16 ounces whipped topping
• 2 sleeves graham crackers
• 1 cup chocolate fudge topping
• Bunny ear cookies
• Small clear dessert cups

Directions

1. Whisk pudding mixes with cold milk in a large mixing bowl until thick.
2. Fold in whipped topping until smooth and fluffy.
3. Layer graham cracker pieces and pudding mixture in dessert cups, repeating once or twice.
4. Top each with a spoonful of fudge, then insert two bunny ear cookies before chilling.

45. Easter Egg Brownie Bites with Drizzled Icing

Brownie bites are shaped like eggs and decorated with colorful icing stripes. They’re rich, chocolatey, and the perfect portion size for a big dessert spread.

Ingredients

• 1 family-size brownie mix
• Mini muffin pan
• 1 ½ cups powdered sugar
• 3–4 tablespoons milk
• Pastel food colors
• Squeeze bottles or piping bags

Directions

1. Prepare brownie batter according to package directions in a mixing bowl and spoon into a greased mini muffin pan.
2. Bake until centers are just set, then cool completely and trim slightly if needed to create egg-like shapes.
3. Whisk powdered sugar and milk to form a pourable icing, dividing into bowls and tinting each pastel.
4. Drizzle stripes and dots over the brownie bites using squeeze bottles or piping bags, then let icing set.

46. Bunny Ear Strawberry Shortcake Sheet Cake

This easy sheet cake is topped with whipped cream, strawberries, and bunny ear decorations. It feels like classic strawberry shortcake but with a fun Easter twist.

Ingredients

• 1 box white cake mix
• 3 cups sliced strawberries
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Bunny ear toppers
• 9x13 sheet pan

Directions

1. Prepare cake mix according to package directions in a stand mixer and bake in a greased 9x13 pan.
2. Cool cake completely on a cooling rack.
3. Whip heavy cream, powdered sugar, and vanilla until soft peaks form, then spread over the cake.
4. Top with sliced strawberries and arrange bunny ear toppers across the cake before slicing.

47. Coconut Lamb Cake Squares

Instead of a full lamb-shaped cake, these squares are decorated individually with coconut and candy faces. They’re easier to serve and still give you the cute lamb look everyone loves.

Ingredients

• 1 box white cake mix
• 3 cups cream cheese frosting
• 3 cups shredded coconut
• Mini marshmallows
• Mini chocolate chips
• 9x13 cake pan

Directions

1. Bake white cake in a greased 9x13 pan according to package directions and cool completely.
2. Spread a thick layer of cream cheese frosting over the top using an offset spatula.
3. Cut cake into squares and roll sides of each piece in shredded coconut so the top and sides are covered.
4. Use mini marshmallows for lamb snouts and mini chocolate chips for eyes and noses, pressing them into the frosting to create lamb faces.

48. Mini Carrot Patch Cheesecakes

Little cheesecakes are topped with cookie crumbs and candy carrots so they look like tiny carrot patches. They’re adorable served in cupcake liners for easy handling.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
• 16 ounces cream cheese
• ½ cup sugar
• 2 large eggs
• ⅓ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup crushed chocolate sandwich cookies
• Candy carrots
• Cupcake pan and liners

Directions

1. Mix graham crumbs and melted butter in a small bowl and press a spoonful into each lined cupcake well.
2. Beat cream cheese and sugar until smooth, then add eggs, sour cream, and vanilla until combined.
3. Pour cheesecake batter over crusts and bake at 325°F for 18–20 minutes, until just set; cool and chill.
4. Top each mini cheesecake with cookie crumbs and press in a candy carrot to finish the carrot patch look.

49. Bunny Ear Chocolate Chip Cookie Sandwiches

Chocolate chip cookies are sandwiched with pastel frosting and decorated with bunny ears. They’re playful, handheld treats kids and adults will both love.

Ingredients

• 1 roll chocolate chip cookie dough
• 2 cups vanilla frosting
• Pastel food colors
• Bunny ear sprinkles or mini cookies
• Sheet pan
• Piping bags

Directions

1. Slice cookie dough and bake cookies on a nonstick sheet pan until golden; cool completely.
2. Tint frosting pastel and pipe a thick layer onto the flat side of half the cookies.
3. Top with the remaining cookies to form sandwiches.
4. Attach bunny ear sprinkles or mini cookies to the top with a dab of extra frosting to create ears.

50. Rainbow Easter Layer Jello Cups

These layered gelatin cups come in pastel stripes and are topped with whipped cream and bunny sprinkles. They’re bright, jiggly, and perfect for a dessert table with lots of kids.

Ingredients

• 4 boxes pastel-colored gelatin
• Boiling water (per package)
• Cold water (per package)
• Whipped topping
• Bunny sprinkles
• Clear plastic cups

Directions

1. Prepare the first gelatin flavor according to package directions in a heat-safe bowl, then pour a small layer into each clear cup and chill until set.
2. Repeat with each flavor, allowing each layer to firm before adding the next to create pastel stripes.
3. Top each cup with a dollop of whipped topping once all layers are set.
4. Finish with bunny sprinkles and keep chilled on a serving tray until ready to serve.

51. Bunny Burrow Chocolate Dirt Cake

This layered dirt cake looks like a bunny burrow with crushed cookie “soil” and bunny tails peeking out. Serve it in a clear dish so everyone can see the fun layers of pudding, cookies, and cream.

Ingredients

• 2 boxes instant chocolate pudding mix
• 4 cups cold milk
• 16 ounces whipped topping
• 3 cups crushed chocolate sandwich cookies
• Large marshmallows
• Mini marshmallows
• Pink decorating icing
• 9x13 glass baking dish

Directions

1. Whisk pudding mixes and cold milk in a large mixing bowl until thick, then fold in half of the whipped topping.
2. Spread half of the crushed cookies in the bottom of a 9x13 glass dish, top with the pudding mixture, then add the remaining crushed cookies on top.
3. Dollop the rest of the whipped topping in small mounds and gently press into the “soil” to look like bunny tails.
4. Cut large marshmallows in half for feet, attach mini marshmallow toes and pink icing pads, and tuck them next to the tails so it looks like bunnies diving into the burrow.

52. Bunny Ear Vanilla Bean Crème Brûlée

Classic vanilla bean crème brûlée gets a festive touch with bunny ear cookie toppers. These creamy custards feel fancy enough for adults but still totally holiday-ready.

Ingredients

• 2 cups heavy cream
• 1 tablespoon vanilla bean paste
• 5 large egg yolks
• ½ cup sugar
• Bunny ear cookies
• 6 small ramekins
• Kitchen torch

Directions

1. Heat cream and vanilla bean paste in a saucepan until steaming, then remove from heat.
2. Whisk egg yolks and sugar in a mixing bowl, then slowly whisk in the warm cream mixture.
3. Pour into ramekins, place them in a deep baking dish, and add hot water halfway up the sides before baking at 300°F for 30–35 minutes until just set.
4. Chill, sprinkle sugar on top of each custard, caramelize with a kitchen torch, and finish by tucking bunny ear cookies into the crackled tops.

53. Chick Meringue Kisses

Tiny meringue kisses become sweet chicks with a few simple decorations. They’re light, crisp, and irresistibly cute on dessert trays or tucked into favor bags.

Ingredients

• 3 large egg whites
• ¾ cup superfine sugar
• ¼ teaspoon cream of tartar
• Yellow gel food coloring
• Mini chocolate chips
• Orange sprinkle triangles
• Piping bag with round tip

Directions

1. Beat egg whites and cream of tartar in a stand mixer until foamy, then slowly add sugar and whip to stiff, glossy peaks; tint pale yellow.
2. Pipe small mounds on a parchment-lined sheet pan, pulling up slightly for pointed tops.
3. Bake at 225°F for about 1 hour, then turn off the oven and let meringues cool inside completely.
4. Press two mini chocolate chips for eyes and an orange sprinkle beak into each meringue kiss.

54. Carrot-Shaped Carrot Cake Whoopie Pies

Soft carrot cake cookies are sandwiched with cream cheese filling and shaped like giant carrots. They make a playful, hand-held twist on classic carrot cake.

Ingredients

• 1 box carrot cake mix
• ⅓ cup vegetable oil
• 2 large eggs
• 2 cups cream cheese frosting
• Orange gel food coloring
• Green candy strings or licorice
• Piping bags

Directions

1. Combine cake mix, oil, and eggs in a mixing bowl to make a thick batter.
2. Pipe or spoon carrot-shaped triangles onto a parchment-lined sheet pan and bake at 350°F until set; cool completely.
3. Tint cream cheese frosting orange and spread or pipe onto the flat side of half the cookies, then top with remaining cookies.
4. Insert green candy strings at the top of each whoopie pie to look like carrot tops.

55. Bunny Pancake Dessert Skewers

Mini pancakes, berries, and marshmallows are stacked on skewers with a bunny marshmallow on top. They’re fun finger desserts for brunch-style spreads or kid-friendly gatherings.

Ingredients

• 2 cups prepared pancake batter
• Mini marshmallows
• Bunny marshmallows
• Strawberry slices
• Fresh blueberries
• Bamboo skewers
• Nonstick griddle

Directions

1. Cook silver-dollar-sized pancakes on a lightly greased griddle and cool slightly.
2. Thread mini pancakes, marshmallows, strawberries, and blueberries onto skewers in a repeating pattern.
3. Finish each skewer with a bunny marshmallow on top.
4. Arrange on a long serving platter and dust lightly with powdered sugar if desired.

56. Pastel Bunny Tres Leches Cake

A moist tres leches cake is topped with pastel whipped cream and bunny sprinkles. It’s a dreamy, milky dessert that fits right in on an Easter dessert table.

Ingredients

• 1 box yellow cake mix
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 cup whole milk
• 2 cups heavy whipping cream
• Pastel food coloring
• Bunny sprinkles
• 9x13 glass baking dish

Directions

1. Bake yellow cake in a 9x13 glass dish according to package directions, then cool slightly.
2. Whisk condensed milk, evaporated milk, and whole milk in a pouring bowl; poke holes all over the cake and slowly pour the milk mixture over the top.
3. Chill for several hours or overnight to absorb.
4. Whip heavy cream with a bit of sugar, tint pastel, spread over the cake, and decorate with bunny sprinkles.

57. Bunny Ears Strawberry Cheesecake Dip

This no-bake cheesecake dip is topped with crushed cookies and bunny ear-shaped strawberries. Serve it with cookies and fruit for a dessert that’s perfect for sharing.

Ingredients

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 8 ounces whipped topping
• 1 cup graham cracker crumbs
• Fresh strawberries
• Shallow serving dish

Directions

1. Beat cream cheese, powdered sugar, and vanilla in a hand mixer until smooth.
2. Fold in whipped topping and spread mixture into a shallow dish.
3. Sprinkle graham cracker crumbs over the top for a cheesecake “crust.”
4. Slice strawberries vertically, leaving the tops attached, then fan them slightly and press into the dip as bunny ear shapes around the edge.

58. Bunny Tail Banana Pudding Cups

Classic banana pudding is layered into cups and topped with fluffy bunny tails. These individual desserts are great for buffets and easy to hand out to guests.

Ingredients

• 2 boxes instant vanilla pudding
• 4 cups cold milk
• 3 cups vanilla wafer cookies
• 4 sliced bananas
• 8 ounces whipped topping
• Clear dessert cups

Directions

1. Whisk pudding mixes and cold milk in a large bowl until thickened.
2. Layer vanilla wafers, banana slices, and pudding in clear cups.
3. Top each cup with a dollop of whipped topping and a few extra crushed wafers.
4. Swirl the topping into a fluffy bunny tail shape and chill before serving.

59. Easter Basket Brownie Cones

Brownie batter is baked inside ice cream cones and decorated to look like mini Easter baskets. Topped with frosting, coconut “grass,” and candy eggs, they’re adorable handheld desserts.

Ingredients

• 1 box brownie mix
• 24 flat-bottom ice cream cones
• 2 cups vanilla frosting
• 2 cups shredded coconut
• Green food coloring
• Mini chocolate eggs
• Muffin tin

Directions

1. Prepare brownie batter according to package directions in a mixing bowl.
2. Place cones upright in a muffin tin and fill each halfway with batter, then bake at 350°F until set.
3. Tint frosting green and coconut with a few drops of green food coloring.
4. Pipe frosting onto cooled brownie cones, sprinkle with coconut “grass,” and top with mini eggs.

60. Bunny Silhouette Lemon Swiss Roll

A lemon Swiss roll cake is decorated with a simple bunny silhouette dusted in powdered sugar. When sliced, each piece shows the cute bunny shape on top of the spiraled cake.

Ingredients

• 1 lemon cake mix
• 10x15 jelly roll pan
• 1 cup lemon curd
• 1 cup whipped topping
• Powdered sugar
• Bunny cake stencil

Directions

1. Bake cake batter in a parchment-lined jelly roll pan, then invert the warm cake onto a clean kitchen towel dusted with powdered sugar and roll up to cool.
2. Unroll the cooled cake and spread a mixture of lemon curd and whipped topping evenly over the surface.
3. Re-roll tightly and place seam-side down on a serving board.
4. Lay the bunny stencil on top and dust generously with powdered sugar to reveal the silhouette when removed.

61. Carrot Patch Cheesecake Dip Platter

This creamy cheesecake dip is served in the center of a platter lined with graham crumbs and carrot-shaped cookies. It looks like a garden bed and makes dipping extra fun.

Ingredients

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping
• 1 ½ cups graham cracker crumbs
• Carrot-shaped cookies
• Large round serving platter

Directions

1. Beat cream cheese, powdered sugar, and vanilla in a hand mixer until smooth, then fold in whipped topping.
2. Spoon the dip into a small bowl and place it in the center of a large serving platter.
3. Spread graham crumbs around the bowl to look like soil.
4. Arrange carrot-shaped cookies standing up in the crumbs around the dip so it looks like a carrot patch.

62. Bunny Ear Marshmallow Cupcake Toppers

Vanilla cupcakes are topped with simple bunny ear marshmallow decorations and pastel sprinkles. It’s an easy decorating idea that instantly makes store-bought cupcakes look festive.

Ingredients

• 24 baked vanilla cupcakes
• 3 cups vanilla buttercream
• Large marshmallows
• Pink sanding sugar
• Pastel sprinkles
• Piping bag with star tip

Directions

1. Pipe a swirl of buttercream onto each cupcake using a star tip, then sprinkle with pastel sprinkles.
2. Cut each marshmallow diagonally in half and dip the sticky side into pink sanding sugar to make inner ears.
3. Press two marshmallow halves into the frosting on each cupcake to form bunny ears.
4. Arrange cupcakes on a tiered cupcake stand for serving.

63. Robin’s Egg Chocolate Trifle Cups

Chocolate cake, mousse, and whipped cream are layered into cups and topped with robin’s egg candies. The individual servings look fancy but are simple to assemble.

Ingredients

• 1 box chocolate cake mix
• 1 box instant chocolate pudding
• 2 cups cold milk
• 8 ounces whipped topping
• Robin’s egg candies
• Small dessert glasses

Directions

1. Bake chocolate cake in a 9x13 pan according to package, then cool and cut into cubes with a sharp knife.
2. Whisk pudding with cold milk in a mixing bowl, then fold in whipped topping to make mousse.
3. Layer cake cubes and mousse into each dessert glass, repeating layers.
4. Top with whipped topping and a few robin’s egg candies on each serving.

64. Bunny Tail Hot Chocolate Bombs

Hot chocolate bombs are decorated with coconut and marshmallows to look like bunny tails. Drop them into warm milk for a cozy Easter dessert drink experience.

Ingredients

• 2 cups white chocolate melting wafers
• 1 cup hot cocoa mix
• Mini marshmallows
• Silicone sphere mold
• Shredded coconut
• Large marshmallows

Directions

1. Melt white chocolate in a microwave-safe bowl and coat the inside of a silicone sphere mold; chill to set.
2. Fill half the shells with hot cocoa mix and mini marshmallows.
3. Warm the edges of empty shells on a warm plate and press them onto filled shells to seal.
4. Dip the top of each bomb in melted chocolate, roll in shredded coconut, and attach a large marshmallow as a fluffy tail.

65. Speckled Easter Egg Donuts

Baked donuts are dipped in pastel glaze and speckled to resemble adorable eggs. They look beautiful stacked on a cake stand for an Easter brunch dessert.

Ingredients

• 1 box baked donut mix
• Nonstick donut pan
• 2 cups powdered sugar
• ⅓ cup milk
• Pastel food coloring
• 1 tablespoon cocoa powder
• Food-safe paintbrush

Directions

1. Prepare donut batter according to package directions in a mixing bowl and bake in a greased donut pan; cool completely.
2. Whisk powdered sugar and milk to form a glaze, then divide and tint each portion with pastel colors.
3. Dip donuts into glaze and place on a wire cooling rack to drip.
4. Mix cocoa powder with a little water and flick speckles onto the donuts with a food-safe brush.

66. Bunny Burrow Ice Cream Sandwiches

Ice cream sandwiches are rolled in crushed cookies and decorated with bunny feet on one side. They look like bunnies burrowing into the snow and are a playful frozen dessert.

Ingredients

• 12 vanilla ice cream sandwiches
• 2 cups crushed chocolate cookies
• 1 cup white chocolate chips
• Mini marshmallows
• Pink decorating icing
• Parchment-lined tray

Directions

1. Unwrap ice cream sandwiches and roll the edges in crushed cookies, then place on a parchment-lined sheet pan.
2. Melt white chocolate chips in a microwave-safe bowl.
3. Dip mini marshmallows into white chocolate and attach to one end of each sandwich as feet, using pink icing to add paw details once set.
4. Freeze until firm and serve cold so the decorations hold their shape.

67. Easter Egg Parfait Yogurt Desserts

Layered yogurt parfaits get a dessert twist with granola, candy eggs, and whipped cream. They look like pastel egg layers in clear glasses and work well for lighter sweet options.

Ingredients

• 3 cups vanilla Greek yogurt
• Pastel food coloring
• 2 cups honey granola
• Mini chocolate eggs
• Whipped topping
• Clear glasses or jars

Directions

1. Divide yogurt into several bowls and tint each with a different pastel color.
2. Layer granola and yogurt colors in clear glasses to resemble egg layers.
3. Top with whipped topping and mini chocolate eggs.
4. Chill on a serving tray until ready to enjoy.

68. Bunny Ear Churro Bites

Mini churro bites are arranged in pairs and drizzled with white chocolate to resemble bunny ears. Serve them with a dipping sauce for a fun, finger-friendly dessert.

Ingredients

• 1 bag frozen churro bites
• ½ cup sugar
• 1 teaspoon cinnamon
• 1 cup white chocolate chips
• Caramel dipping sauce
• Baking sheet with rack

Directions

1. Bake churro bites according to package directions on a lined baking sheet.
2. Toss hot churros in a mixture of sugar and cinnamon.
3. Melt white chocolate and drizzle in thin lines over pairs of churro bites arranged in a V shape to resemble bunny ears.
4. Serve warm with caramel dipping sauce in a small ramekin.

69. Chick Hatching Cupcakes

These cupcakes feature a cracked egg design on top with a chick “hatching” out of the icing. They’re whimsical and make a big impact on a dessert display.

Ingredients

• 1 box vanilla cake mix
• 24 cupcake liners
• 4 cups vanilla buttercream
• Yellow gel food coloring
• Edible black marker or black icing
• Orange sprinkle triangles

Directions

1. Bake cupcakes according to package directions in a cupcake pan and cool.
2. Tint half the buttercream yellow and keep half white.
3. Spread yellow icing in a small circle in the center of each cupcake for the chick body, then pipe white icing around it, adding jagged edges to look like cracked shell.
4. Add black dots or lines for eyes and an orange sprinkle beak on the yellow center.

70. Bunny Ear Chocolate Lava Cakes

Individual chocolate lava cakes are topped with whipped cream and bunny ear cookies. Cutting into them reveals a gooey chocolate center that feels extra indulgent.

Ingredients

• 1 box lava cake mix
• Butter, as directed
• Eggs, as directed
• Whipped cream
• Bunny ear cookies
• Ramekins

Directions

1. Prepare lava cake batter according to package directions in a mixing bowl.
2. Grease ramekins and fill with batter, then bake as directed until edges are set and centers are soft.
3. Let cool briefly, then invert onto dessert plates.
4. Top with whipped cream and insert bunny ear cookies before serving warm.

71. Bunny Trail Funfetti Cake Bars

Funfetti cake bars are topped with frosting and a “trail” of bunny footprints made from sprinkles. They’re colorful, chewy, and perfect for feeding a crowd.

Ingredients

• 1 box funfetti cake mix
• ½ cup melted butter
• 1 egg
• 2 cups vanilla frosting
• White round sprinkles
• Pink sprinkles
• 9x13 baking pan

Directions

1. Mix cake mix, melted butter, and egg in a mixing bowl until a thick dough forms.
2. Press into a greased 9x13 pan and bake at 350°F until edges are golden; cool completely.
3. Spread frosting over the bars, then create bunny footprints by arranging one larger white sprinkle and three smaller ones as toes, adding a pink center if desired.
4. Cut into bars and serve on a pastel serving tray.

72. Pastel Bunny Mousse Domes

Light mousse is molded into domes, coated in pastel glaze, and finished with tiny bunny ears. These elegant desserts look like something from a bakery window.

Ingredients

• 2 cups white chocolate chips
• 2 cups heavy cream
• 1 packet unflavored gelatin
• Pastel mirror glaze or candy melts
• White fondant
• Silicone half-sphere mold

Directions

1. Bloom gelatin in a little cold water while you melt white chocolate and 1 cup cream in a heat-safe bowl, then stir in the gelatin.
2. Cool slightly, then fold into whipped cream made from the remaining 1 cup of cream.
3. Pour mousse into silicone molds and chill until firm, then unmold onto a wire rack.
4. Pour pastel glaze over each dome and top with small fondant bunny ears before transferring to a platter.

73. Bunny Ear Caramel Apple Slices

Instead of whole caramel apples, these slices are dipped and decorated with bunny ears. They’re easier to eat and fun for kids to help decorate.

Ingredients

• 4 Granny Smith apples
• 1 bag caramel melts
• 1 cup white chocolate melts
• Large marshmallows
• Pink sanding sugar
• Wooden sticks
• Parchment paper

Directions

1. Slice apples into thick wedges and insert wooden sticks into each slice.
2. Melt caramel in a microwave-safe bowl, then dip apple slices and place on parchment to set.
3. Melt white chocolate, dip marshmallow halves in pink sugar for inner ears, and attach to the tops of apple slices using a bit of melted chocolate.
4. Drizzle remaining white chocolate over apples and chill until set.

74. Easter Egg Tiramisu Trifle

This layered trifle tastes like tiramisu but is decorated with egg-shaped cocoa designs on top. It’s a lovely, creamy dessert for adults who still want a little Easter flair.

Ingredients

• 2 packages ladyfingers
• 2 tablespoons espresso powder
• 1 ½ cups hot water
• 16 ounces mascarpone cheese
• 2 cups heavy cream
• ½ cup sugar
• Cocoa powder
• Easter egg stencil set
• Glass trifle bowl

Directions

1. Dissolve espresso powder in hot water and let cool slightly.
2. Beat mascarpone, sugar, and whipped cream together in a stand mixer until thick and smooth.
3. Dip ladyfingers into the espresso mixture and layer with mascarpone cream in a trifle bowl.
4. Smooth the top, lay an egg stencil on the surface, and dust cocoa powder to create egg shapes, repeating over the entire top.

75. Bunny Ear Strawberry Cheesecake Bars

Strawberry cheesecake bars are topped with whipped cream and fresh strawberry slices cut into bunny ears. They’re pretty, creamy, and perfect for spring celebrations.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 24 ounces cream cheese
• ¾ cup sugar
• 3 large eggs
• ½ cup strawberry jam
• Fresh strawberries
• Whipped topping
• 9x13 metal pan

Directions

1. Combine graham crumbs and melted butter in a small bowl and press firmly into the bottom of a greased 9x13 pan.
2. Beat cream cheese and sugar until smooth, then add eggs one at a time; swirl in strawberry jam.
3. Pour filling over the crust and bake at 325°F until just set; cool and chill completely.
4. Cut into bars, add a dollop of whipped topping on each, and press two thin strawberry slices into the topping as bunny ears.

76. Nest Macarons with Mini Eggs

Delicate macarons are turned into tiny nests with a swirl of frosting and candy eggs in the center. They look like fancy bakery treats but are easy to decorate at home with store-bought shells.

Ingredients

• 24 store-bought French macarons
• 2 cups vanilla buttercream
• Grass piping tip and piping bag
• Mini chocolate eggs
• Serving platter

Directions

1. Arrange macarons flat-side up on a parchment-lined sheet pan so they’re easy to pipe on.
2. Fill a piping bag fitted with a grass tip with vanilla buttercream and pipe a nest shape on top of each macaron, leaving a small well in the middle.
3. Press 2–3 mini chocolate eggs into the center of each buttercream nest.
4. Transfer the finished macarons to a pretty serving platter and keep cool until serving.

77. Bunny Face Icebox Cake

Layered cookies and whipped cream are arranged into a big bunny face for a no-bake icebox cake. It softens in the fridge into a sliceable, creamy dessert that’s perfect for a crowd.

Ingredients

• 2 sleeves chocolate wafer cookies
• 3 cups heavy whipping cream
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• Candy eyes
• Pink candy for nose
• Licorice laces for whiskers
• Large serving board or platter

Directions

1. Whip cream, powdered sugar, and vanilla in a chilled mixing bowl until stiff peaks form.
2. On a large serving board, arrange cookies in an oval for the bunny head and two long shapes for ears, spreading whipped cream between each cookie layer.
3. Cover the entire bunny shape with a thick layer of whipped cream and smooth it with an offset spatula.
4. Add candy eyes, a pink candy nose, and licorice whiskers, then chill several hours before slicing.

78. Egg-Shaped Fudge Pops

Creamy fudge is poured into egg-shaped molds and decorated with colorful drizzle. These are fun to serve on sticks like cake pops for an easy grab-and-go treat.

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• Silicone egg-shaped mold
• Lollipop sticks
• Pastel candy melts for drizzle

Directions

1. Melt chocolate chips and sweetened condensed milk together in a heavy saucepan, stirring until smooth, then add vanilla.
2. Pour fudge mixture into a silicone egg mold, insert lollipop sticks, and refrigerate until firm.
3. Carefully pop the fudge eggs out of the mold onto a parchment-lined sheet pan.
4. Melt pastel candy melts in small bowls and drizzle over the eggs in stripes and zigzags, then chill again to set.

79. Chicks-in-a-Nest Cornflake Cookies

No-bake cornflake cookies are shaped into nests and filled with tiny chick candies. They’re crunchy, sweet, and look adorable on an Easter dessert tray.

Ingredients

• 4 cups cornflake cereal
• 1 cup butterscotch chips
• ½ cup creamy peanut butter
• Mini chick candies
• Parchment paper

Directions

1. Melt butterscotch chips and peanut butter in a microwave-safe bowl until smooth.
2. Stir in cornflakes until fully coated.
3. Scoop mounds onto a parchment-lined sheet pan and press gently in the center to form nest shapes.
4. Place a few chick candies in each nest before the mixture sets completely.

80. Bunny Ear Pavlovas

Individual pavlovas are topped with whipped cream, berries, and cute bunny ear meringues. They’re light, crisp on the outside, and marshmallowy in the center for a special-occasion dessert.

Ingredients

• 4 large egg whites
• 1 cup sugar
• ¼ teaspoon cream of tartar
• 1 ½ cups heavy cream
• ¼ cup powdered sugar
• 2 cups fresh berries
• Piping bags and tips

Directions

1. Beat egg whites and cream of tartar in a stand mixer until foamy, gradually add sugar, and whip to stiff peaks.
2. Pipe round pavlova bases and separate long ear shapes onto a parchment-lined sheet pan.
3. Bake at 225°F for about 1 hour, then turn off the oven and let them cool inside.
4. Top bases with sweetened whipped cream and berries, then gently press two meringue ears into each.

81. Chocolate-Covered Strawberry “Carrots” Patch

Strawberries are dipped in orange-tinted chocolate to look like tiny carrots and served over cookie crumb “soil.” The whole tray looks like a carrot patch and tastes like a decadent dessert.

Ingredients

• 2 pounds fresh strawberries with stems
• 2 cups orange candy melts
• 2 cups chocolate cookie crumbs
• Shallow glass dish
• Microwave-safe bowl

Directions

1. Melt orange candy melts in a microwave-safe bowl until smooth.
2. Dip strawberries into the melted candy, letting excess drip off, and place on a parchment-lined sheet pan to set.
3. Spread cookie crumbs in the bottom of a shallow glass dish.
4. Arrange the “carrot” strawberries point-side down into the crumbs to look like a planted patch.

82. Lamb Face Coconut Cupcakes

Fluffy coconut-topped cupcakes are decorated with marshmallows to look like little lamb faces. They’re soft, sweet, and almost too cute to eat.

Ingredients

• 1 box white cake mix
• 24 cupcake liners
• 3 cups vanilla frosting
• 3 cups shredded coconut
• Large marshmallows
• Mini marshmallows
• Candy eyes

Directions

1. Bake cupcakes according to package directions in a standard cupcake pan and cool completely.
2. Frost each cupcake and dip the tops into shredded coconut to create a woolly look.
3. Cut large marshmallows into ovals for faces and attach with a dab of frosting; add candy eyes.
4. Use mini marshmallows for ears, pressing them into the frosting above each face.

83. Bunny Butt Cake Pops

Cake pops are shaped like bunny bottoms with little feet and tails. They stand upside down on a tray and always get lots of laughs at Easter gatherings.

Ingredients

• 1 box cake mix, baked
• ½ cup cream cheese frosting
• 2 cups white candy melts
• Mini marshmallows
• Pink sprinkles
• Lollipop sticks
• Cake pop stand or styrofoam block

Directions

1. Crumble cooled cake into a large mixing bowl, add frosting, and mix until a dough forms.
2. Roll into slightly oval balls, insert lollipop sticks, and chill until firm.
3. Melt white candy melts and dip each cake pop, letting excess drip off, then press a mini marshmallow on the top as a tail.
4. Once set, pipe or sprinkle pink paw details on the bottom of each pop to look like bunny feet.

84. Speckled Egg Fudge Slab

A thick slab of white chocolate fudge is tinted pastel and speckled, then topped with candy eggs. Cut into bars, it looks like a tray of edible speckled eggs.

Ingredients

• 3 cups white chocolate chips
• 1 can sweetened condensed milk
• Pastel food coloring
• 1 tablespoon cocoa powder
• 1 tablespoon clear alcohol or vanilla extract
• Mini chocolate eggs
• 9x9 baking pan
• Food-safe paintbrush

Directions

1. Melt white chocolate and sweetened condensed milk together in a nonstick saucepan, then tint with a few drops of pastel color.
2. Pour into a parchment-lined 9x9 pan and smooth the top with a small offset spatula.
3. Press mini chocolate eggs randomly across the surface and let the fudge set.
4. Mix cocoa powder with alcohol or vanilla and flick speckles over the fudge with a food-safe brush before cutting into squares.

85. Pastel Swirl Marshmallow Bark with Bunnies

White chocolate bark is swirled with pastel colors and sprinkled with bunny marshmallows. Break it into shards for a quick, pretty addition to your Easter dessert table.

Ingredients

• 3 cups white candy melts
• Pastel gel food colors
• Bunny marshmallows
• Pastel sprinkles
• Half sheet pan
• Parchment paper

Directions

1. Melt white candy melts in a microwave-safe bowl until smooth.
2. Spread in a thin layer over a parchment-lined sheet pan.
3. Dot with small bowls of tinted colored chocolate and swirl with a toothpick or skewer to create a marbled effect.
4. Press bunny marshmallows and pastel sprinkles into the surface and let set before breaking into pieces.

86. Chick Lemon Cheesecake Jars

Mini cheesecake jars are topped with bright yellow lemon curd and decorated like chicks. They’re creamy, tart, and adorable served in little glass jars.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
• 16 ounces cream cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup lemon curd
• Candy eyes
• Orange sprinkles for beaks
• Mini mason jars

Directions

1. Stir graham crumbs and melted butter together in a small bowl, then press a spoonful into the bottom of each jar.
2. Beat cream cheese, powdered sugar, and vanilla until smooth, then pipe or spoon over the crusts.
3. Spoon lemon curd on top and smooth to the edges of each jar.
4. Add candy eyes and orange sprinkle beaks on the lemon layer to create chick faces, then chill.

87. Bunny Ear Cannoli

Classic cannoli get an Easter makeover with piped bunny ears and pastel sprinkles. They’re crunchy, creamy, and extra festive on a dessert platter.

Ingredients

• 12 store-bought cannoli shells
• 2 cups whole-milk ricotta
• ¾ cup powdered sugar
• ½ cup mini chocolate chips
• Piping bag
• 1 cup white chocolate melts
• Pastel sprinkles

Directions

1. Mix ricotta and powdered sugar in a mixing bowl until smooth, then stir in mini chocolate chips.
2. Pipe filling into both ends of each cannoli shell.
3. Melt white chocolate and dip the ends of the cannoli, then add pastel sprinkles.
4. Pipe two little ear shapes above the filling on one side with remaining white chocolate to look like bunny ears, and let set.

88. Bunny Ear Ice Cream Sundae Board

An ice cream sundae board is arranged in a bunny face shape with scoops, toppings, and ears made from waffle cones. It turns dessert into a build-your-own experience guests will love.

Ingredients

• Half gallon vanilla ice cream
• Half gallon chocolate ice cream
• Waffle cones
• Chocolate syrup
• Caramel sauce
• Assorted sprinkles
• Maraschino cherries
• Large wooden board

Directions

1. Scoop ice cream into balls using an ice cream scoop and arrange in an oval bunny face on a chilled board.
2. Place two waffle cones at the top as tall bunny ears.
3. Fill small bowls with syrups, sprinkles, and cherries and place them around the bunny face.
4. Let guests build their own sundaes by scooping from the bunny and adding toppings.

89. Robin’s Egg Panna Cotta

Creamy vanilla panna cotta is tinted pale blue and speckled like robin’s eggs. Serve them in small cups or egg-shaped molds for a delicate, elegant dessert.

Ingredients

• 2 packets unflavored gelatin
• 3 cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• 1 tablespoon vanilla bean paste
• Blue gel food coloring
• Cocoa powder
• Food-safe brush
• Small dessert cups or molds

Directions

1. Sprinkle gelatin over milk in a saucepan and let bloom for a few minutes.
2. Add cream, sugar, and vanilla, then gently heat until sugar and gelatin dissolve; tint pale blue.
3. Pour into cups or egg molds and chill until set.
4. Mix cocoa powder with a bit of water and flick speckles over the set panna cotta using a food-safe brush.

90. Bunny Pawprint Sugar Donuts

Soft sugar donuts are iced and decorated with pawprint designs to look like bunny feet. They’re delightful for brunch and make a fun alternative to classic donuts.

Ingredients

• 12 plain ring donuts
• 2 cups vanilla glaze
• Pink candy melts
• Round candies for toes
• Cooling rack

Directions

1. Place donuts on a wire cooling rack over a sheet pan.
2. Spoon or dip donuts in vanilla glaze so the tops are fully covered.
3. Melt pink candy melts and pipe one large oval and three small dots on each donut to form pawpads.
4. Press round candies into the small dots for toes and let the icing set.

91. Pastel M&M Cookie Cake Egg

A giant cookie cake is cut into an egg shape and decorated with stripes of pastel candies. It’s a fun alternative to a traditional cake and easy to slice for big groups.

Ingredients

• 2 rolls chocolate chip cookie dough
• Pastel candy-coated chocolates
• 1 cup vanilla frosting
• Large sheet pan
• Paper egg template

Directions

1. Press cookie dough into a large oval on a parchment-lined sheet pan and bake until golden and set.
2. Cool completely, then use a paper egg template and a sharp knife to trim the edges into a clean egg shape if needed.
3. Pipe thin stripes of frosting across the cookie in patterns.
4. Press pastel candies into the frosting stripes to create a decorated egg design.

92. Chick Truffle Nests

Chocolate truffles are nestled in mini cookie nests and topped with tiny chick decorations. It’s a rich, bite-sized dessert that also looks charming on a tiered stand.

Ingredients

• 24 chocolate truffles
• 24 mini shortbread tart shells or cookie cups
• 1 cup chocolate frosting
• 1 cup crushed shredded wheat cereal
• Mini chick sprinkles
• Piping bag

Directions

1. Pipe a ring of chocolate frosting inside each cookie cup using a piping bag.
2. Press crushed shredded wheat into the frosting to form nest texture.
3. Place a chocolate truffle in the center of each nest.
4. Top with a small chick sprinkle or candy to finish the look.

93. Bunny Nose Strawberry Mousse Cups

Light strawberry mousse is piped into cups and decorated with candy noses and whiskers on the glass. Each serving looks like a little bunny peeking out of a dessert cup.

Ingredients

• 2 cups fresh strawberries
• ⅓ cup sugar
• 1 packet unflavored gelatin
• 1 ½ cups heavy cream
• Pink heart candies for noses
• White licorice laces
• Edible food marker for eyes
• Mini dessert glasses

Directions

1. Puree strawberries and sugar in a blender, then warm the mixture in a small saucepan and stir in gelatin until dissolved; cool.
2. Whip cream in a chilled mixing bowl to soft peaks and fold into the cooled strawberry mixture.
3. Pipe mousse into mini glasses and chill until set.
4. Attach heart candies and licorice whiskers to the outside of the glass with a dab of frosting and draw eyes above to create bunny faces.

94. Candy-Coated Egg Cereal Treat Bars

Marshmallow cereal treats are pressed into a pan and loaded with candy-coated eggs on top. Cut into bars, they’re colorful, chewy, and perfect for kids’ dessert plates.

Ingredients

• 6 cups crispy rice cereal
• 10 ounces mini marshmallows
• 4 tablespoons butter
• 1 ½ cups mini chocolate eggs
• 9x13 pan
• Parchment paper

Directions

1. Melt butter and marshmallows in a large nonstick pot, stirring until smooth.
2. Stir in cereal until well coated, then press into a parchment-lined 9x13 pan with a greased spatula.
3. Press mini eggs evenly into the top while still warm.
4. Cool completely, then cut into bars and arrange on a serving tray.

95. Bunny Ear Mille Crepe Cake

Thin crepes are layered with pastel whipped cream and topped with bunny ears for a delicate crepe cake. When sliced, the layers look like soft Easter stripes.

Ingredients

• 20 pre-made crepes
• 3 cups heavy whipping cream
• ½ cup powdered sugar
• Pastel gel food coloring
• Bunny ear cake topper
• Cake stand

Directions

1. Whip cream and powdered sugar in a stand mixer to stiff peaks, then divide into bowls and tint each pastel.
2. Place a crepe on a cake stand and spread with a thin layer of colored cream; repeat, alternating colors, until all crepes are stacked.
3. Chill the cake to set the layers and firm up.
4. Top with a bunny ear cake topper before slicing into wedges.

96. Speckled Egg Eclairs

Store-bought eclairs are glazed in pastel icing and speckled to resemble eggs. It’s a quick decorating trick that turns a classic pastry into an Easter dessert recipe star.

Ingredients

• 24 frozen mini eclairs, thawed
• 2 cups powdered sugar
• 4–5 tablespoons milk
• Pastel food coloring
• 1 tablespoon cocoa powder
• Food-safe brush

Directions

1. Whisk powdered sugar and milk in a small bowl to make a thick glaze, then divide and tint pastel.
2. Dip the tops of thawed eclairs into the colored glazes and place on a wire cooling rack.
3. Mix cocoa powder with a bit of water and flick speckles onto the glazes using a food-safe brush.
4. Let the icing set before arranging eclairs on a serving platter.

97. Carrot Patch Poke Cake

A moist poke cake is topped with chocolate cookie crumbs and cute carrot candies so it looks like a garden bed. It’s an easy pan dessert that fits right into the 100 Best Easter Dessert Recipes lineup.

Ingredients

• 1 box chocolate cake mix
• 1 box instant chocolate pudding
• 2 cups cold milk
• 8 ounces whipped topping
• 2 cups crushed chocolate sandwich cookies
• Candy carrots
• 9x13 baking dish

Directions

1. Bake chocolate cake in a 9x13 dish according to package directions and cool 10 minutes.
2. Use the handle of a wooden spoon to poke holes all over the cake.
3. Whisk pudding with cold milk, pour over the cake so it fills the holes, then chill.
4. Spread whipped topping on top, sprinkle with cookie crumbs, and press candy carrots into the “soil.”

98. Bunny Tail Coconut Parfaits

Layers of coconut pudding, whipped cream, and shredded coconut are topped with little marshmallow bunny tails. They’re creamy, tropical, and very on-theme for Easter dessert recipes.

Ingredients

• 2 boxes instant coconut pudding
• 4 cups cold milk
• 2 cups shredded coconut
• 8 ounces whipped topping
• Large marshmallows
• Mini dessert cups

Directions

1. Prepare coconut pudding with cold milk in a mixing bowl and let thicken.
2. Layer pudding and shredded coconut in small cups, then top with a spoonful of whipped topping.
3. Sprinkle extra coconut over the topping.
4. Press a large marshmallow on the side of the topping to act as a fluffy bunny tail.

99. Rainbow Surprise Egg Cake

This layer cake hides a cavity filled with candy eggs inside, so they tumble out when sliced. It’s a colorful, showstopping dessert that kids will talk about long after Easter.

Ingredients

• 2 boxes white cake mix
• Pastel gel food colors
• 4 cups buttercream frosting
• 2 cups mini chocolate eggs
• Three 8-inch round cake pans
• Cake leveler or serrated knife

Directions

1. Prepare cake mixes and divide batter into bowls, tinting each pastel, then bake in greased 8-inch pans.
2. Cool layers on a wire cooling rack, then level tops if needed.
3. Cut a circle from the center of the middle layer and stack the bottom layer, frosted, then the cut-out layer, creating a cavity; fill with candy eggs.
4. Top with the final layer, frost the entire cake with buttercream, and decorate with more candy eggs on top.

100. Easter Garden Cupcake Pull-Apart

Dozens of cupcakes are arranged into a garden scene with bunnies, flowers, and carrots made from frosting. It pulls apart easily so guests can grab a single cupcake from the edible Easter landscape.

Ingredients

• 36 vanilla cupcakes
• 6 cups buttercream frosting
• Gel food coloring set
• Assorted piping tips and bags
• Large cake or foam board

Directions

1. Arrange cupcakes tightly together on a large cake board in a rectangle or oval garden shape.
2. Tint frosting in multiple colors: green for grass, orange for carrots, white for bunnies, and bright shades for flowers.
3. Use grass tips to cover most cupcakes in green, then pipe carrot tops, bunny faces, and flower blooms with different tips across the garden scene.
4. Carefully move the board to your dessert table so guests can pull apart individual cupcakes from the Easter garden.

FAQ

Can I prep these Easter desserts ahead of time?

Yes, many of the ideas in this list of 100 Best Easter Dessert Recipes can be made a day or two in advance. No-bake treats, layered trifles, cheesecakes, and icebox cakes actually taste better after they’ve had time to chill in the fridge.

Just be sure to store them in airtight containers and use a sturdy cake carrier or food storage containers to keep everything fresh. Save delicate toppings like whipped cream and sprinkles for just before serving.

What tools do I really need for these 100 Best Easter Dessert Recipes?

You don’t need a professional kitchen to pull off the 100 Best Easter Dessert Recipes, but a few basic tools make everything easier. A good set of measuring cups and spoons, sturdy mixing bowls, and a reliable hand mixer or stand mixer will cover most recipes.

For the cute shapes, grab a few themed bunny cookie cutters and egg molds to quickly give your desserts that holiday look.

How can I decorate store-bought desserts to fit into these Easter recipes?

If you’re short on time, store-bought treats can still fit right into the 100 Best Easter Dessert Recipes with a little decorating magic. Take plain cupcakes, donuts, or brownies and add pastel frosting, candy eggs, and cute toppers.

Keep a stash of pastel sprinkles, candy eyes, and bunny picks to instantly transform basic desserts into Easter showstoppers. No one will mind that you started with something store-bought once they see the adorable finishing touches.

What’s the best way to transport these Easter desserts to a party?

When you’re taking treats from the 100 Best Easter Dessert Recipes to someone else’s house, packaging is key. Use a lidded egg and appetizer carrier for egg-shaped bites, and stack cookies or bars in a tight-fitting dessert container.

For cakes and cupcakes, a locking cake carrier keeps frosting safe during the drive. If anything needs last-minute assembly, pack toppings separately and bring a small spatula for quick finishing touches on arrival.

How do I keep my bunny and chick designs looking neat?

The cute faces and shapes come down to a steady hand and the right tools. Piping bags with small tips give you control over details like whiskers, eyes, and noses, and you can practice on parchment before decorating the real desserts.

A simple set of piping bags and tips plus a small offset spatula will help you smooth frosting and draw tiny details cleanly. Remember, a few playful imperfections just make your bunnies and chicks more charming.

Can I adjust these desserts for allergies or special diets?

Absolutely—many of these recipes can be adapted for gluten-free, dairy-free, or nut-free needs with a few swaps.

Look for certified gluten-free cake mixes and cookie bases, dairy-free whipped topping and chocolate, and allergy-friendly candies to keep the shapes and decorations on theme.

Keep everything labeled in separate compartment serving trays and wash your spatulas and bowls well between batches to avoid cross-contact. With a little planning, everyone can enjoy a plate full of festive, safe sweets.

Conclusion

You can turn your table into a whimsical wonderland of bunnies, chicks, eggs, and carrot patches. Whether you’re baking from scratch or dressing up a few shortcuts, the playful shapes and pastel colors make everything feel special.

Keep your pantry stocked with basics like melting chocolate, pastel sprinkles, and a versatile serving platter so you’re ready to assemble cute treats in no time.

Don’t be afraid to repeat ideas in different flavors or colors so everything coordinates without extra work. Simple tools like a good nonstick sheet pan, reliable hand mixer, and a set of nesting mixing bowls make it easy to prep multiple desserts at once without stress.

Most of all, have fun with these and let the decorating be a family affair—kids can sprinkle, place candy eyes, and help arrange everything on the dessert table.

With so many ideas to choose from, you can create new traditions each year while still relying on your favorite trusty tools like a sturdy dessert stand or cute Easter plates for serving.

However you celebrate, these sweet treats will bring color, creativity, and a little extra magic to your Easter gathering.