Does anyone have a good easter dessert recipe?

no cupcakes thanksDoes anyone have a good easter dessert recipe?
LEMON MELTING MOMENTS





1 pint (2 c.) whipping cream


1/2 c. superfine sugar


juice of 4 lemons


grated zest of 2-4 lemons


2 TB. sweetened condensed milk


8-10 fresh strawberries for garnish


Combine all ingredients (except berries) in large, chilled mixing bowl and beat until very thick. Divide among 8-10 parfait glasses and chill until ready to serve. Garnish with strawberries





This is AWESOME! So easy and one of the best desserts I've ever had!Does anyone have a good easter dessert recipe?
jelly bean rice crispy treats
As kids (and grown ups too!) we always loved broken glass torte! My Mom would make it with green %26amp; red Jello for Christmas %26amp; pastel colored Jello for Easter. The presentation is just beautiful and very festive! (Also VERY unique!) (If you live in a Northern clime, you can keep it cold on the porch or in the garage!) And don't let the Jello fool you--it's really delicious!


Here's the recipe!








BROKEN GLASS TORTE





3 pkgs. (3 oz. each) Jello


3 c. boiling water


2 c. cold water


1 c. pineapple juice


1/4 c. sugar


1 pkg. (3 oz.) Jello lemon gelatin


16 to 18 ladyfingers, split


2 c. whipping cream





Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 inch square pan. Chill until firm, or overnight.





Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, line sides of a 9 inch springform pan with split ladyfingers.





Cut the firm gelatins into 1/2 inch cubes. Then whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional whipped cream on top and sides. Makes 16 servings.
I hope this helps - http://allrecipes.com/HowTo/Easter-Desse鈥?/a>
A very easy pavlova...................yummmy





To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.';





INGREDIENTS


4 egg whites


250 g white sugar


5 ml vanilla extract


5 ml lemon juice


5 g cornstarch


475 ml heavy cream


6 kiwi, peeled and sliced





DIRECTIONS


Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.


In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.


Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.


Bake for 1 hour. Cool on a wire rack.


Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.
Theres some good recipes on here. Hope you find what you are looking for


http://www.natashascakery.com/