Easter Desserts

I can’t believe that it’s almost Easter.  Less than two weeks.  Much to do, much to do.

First, make sure you get out there and buy all the good Easter candy before it’s gone.  I’ve already bought all of mine.

Now, I am planning the Easter dinner.  The first place to start: dessert.  Of course.  Really, it’s the most important part.

So far, I have the following:

Vanilla-Almond Tart, by Kraft.  This recipe looks so simple and good.  It uses Jello instant pudding and Cool Whip for the filling.  I know it might seem like cheating, but it is just so darn good.  I use real whipped cream in place of the Cool Whip in every recipe like this I have ever made.  It makes all the difference.

Fruit and Cream Cake, by Betty Crocker.  The one I am making is basically like this, but it’s made from a sheet cake, cut into thirds and filled with mango and raspberry sorbets or sherbets, or whatever.  The recipe is in a free calendar I got from Betty Crocker and I don’t want to dig it out right now.  The recipe at the link is the basic concept, though.

Carrot Cake Cupcakes with Cream Cheese Frosting, by Martha Stewart.  I love carrot cake.  So do the kids.  It’s an Easter staple around here.  This year, I am going cupcake, using some adorable Easter cupcake liners by Wilton, with cute chick and bunny picks.  I will not be doing the fancy-pants toppers that Martha made, but only because I don’t have the springerle mold.

I do not need to do a trial run of any of these desserts (I don’t miss those days), so I won’t have pictures until the day or two before Easter.  There are, however, pictures at the links, which are far better than any I could take.

What desserts are you making for Easter?  Or, if you aren’t making dessert, what is your favorite Easter dessert?