Easter Dessert

[mybackpages 0]

I promised to bring dessert for Easter. Who has a good receipe for something simple to prepare but really tasty. My mom gives up all sweets for Lent so this is really for her. Anyone have a traditional dessert or something always popular?

If the ingrediants included chocolate, fruit or cream, that would be a plus!

[lisaf 0]

I promised to bring dessert for Easter. Who has a good receipe for something simple to prepare but really tasty. My mom gives up all sweets for Lent so this is really for her. Anyone have a traditional dessert or something always popular?

If the ingrediants included chocolate, fruit or cream, that would be a plus!

My favourite dessert int the hole world ...banana caramel cream pie!

4 ripe bananas

one vanilla wafer pie crust

1/3 cup caramel ice cream topping

1 1/2 cup whipping cream to which you add 4 tablespoons suogar and 1 1/2 tsp vanilla ( or just buy a can)

grated chocolate

put sliced ripe banana on the bottom of pie crust..

cover in caramel

cover in cream

put on shaved chocolate and extra banana slices if you want

put in fridge to set

voila ! no cooking required, and it is SICK ( in a good way)

[ya falaha! 0]

This is one of my favorites.....

Pudding Cake aka Better Than Sex Cake

1 cup crushed walnuts

1 cup flour

1 stick of margarine (melted)

1 cup confectioner’s sugar

1 8oz. package of cream cheese (softened)

1 large container of Cool Whip

1 large package of instant chocolate pudding

2 ½ cups of milk

Mix nuts, margarine, and flour together. Press into the bottom of a 9x13 glass baking pan. Bake for 15-20 mins. At 350 degrees. Let cool.

Mix softened cream cheese, confectioner’s sugar, and one cup of Cool Whip. Spread over crust and chill.

Mix chocolate pudding mix with the milk until it begins to thicken. Pour over cream cheese layer and chill.

Top with remaining Cool Whip. Sift cocoa or grate chocolate over the top for decoration.

[Scott & Lai 12]

For our traditional Easter Feast at our church after Easter Sunday service, my pastor makes a Russian dessert called "pascha." He always tells us, "Unless you have a firm confidence in the resurrection of the body, don't even consider eating it!"

Here's a recipe I found online:

http://culture.polishsite.us/articles/art358fr.htm

Chef Mike’s Pashka (Pascha) Recipe

Paskha is most definitely a holiday dessert of Eastern European, mainly Russian and Ukranian origin. The recipe became obscure because some people cook it, some don't, and it is best made with dry farmer's cheese that is not too wet. I developed recipes years ago for the Chicago branch of the Russian Tea Room and this is the recipe we used. Many nationalities have their version of this dish and use a specially designed mold to reflect their culture.

Ingredients

3 1/2 pounds farmer's cheese or small curd cottage cheese

1/2 cup unsalted butter, softened

3 large egg yolks

1 cup sugar

1/2 teaspoon sea salt

1/2 cup sour cream

1 1/2 teaspoons grated lemon rind

1/2 teaspoon vanilla extract

1 cup total, assorted raisins or candied fruits

One 6-inch plastic flower pot with hole in bottom

1. Line the flower pot with 2 pieces of clean cheese cloth

2. Puree the cheese in a food processor until completely smooth.

3. Combine the butter, yolks, sugar, salt and vanilla in a medium sized bowl and beat with an electric mixer for 2 to 3 minutes. Add the sour cream and beat 2 minutes more.

4. Now add the cheese to the mixture and using a heavy duty wooden spoon, vigorously beat until smooth and fluffy.

5. Fold in the lemon rind and raisin mixture until combined.

6. Pour the Paskha into the lined flower pot, pat down the top, fold over the cheese cloth then cover with a small plate to push down on the cheese. Place the flower pot into a bowl so that the excess liquid drains out of the hole. Refrigerate for 2 days, then carefully unmold and invert onto a plate to serve. You can garnish the top and sides with almonds and mixed nuts.

[Marilyn. 340]

This is a hit in my family... Now that I am here in the US I make it every year for Thanksgiving.. hubby's family has come to expect it....

Chocolate Trifle....

1 package chocolate cake mix ( I like using marble cake mix)

2 vanilla instant puddings (4 serving size)

1 chocolate instant pudding (4 serving size)

4 cups milk

1 large tub Cool Whip, thawed

4 chocolate bars (Skor or Crispy crunch work great) (Chocolate bars are easier to break if you freeze them beforehand)

Prepare and bake cake mix according to package directions. I make the cake in a 9 by 13 inch pan. Cool and set aside. I usually make the cake the day before so it has time to cool. Combine 3 pudding mixes in a large bowl and then mix in the milk. Cut the cake into @ 1 inch squares.

Layer some cake in a bottom of a big glass bowl (I just use a punch bowl) then put a layer of pudding, then a layer of Cool Whip. Then break up one of the chocolate bars into pieces and sprinkle over Cool Whip. Repeat the layers... I usually do about 3 or 4 layers.... Make sure to end up with the chocolate bar being the last layer....

Refrigerate for at least an hour before serving...

I have made it using a White Cake mix and just 3 boxes of vanilla pudding. and then instead of chocolate bars I just layer in some fruit... Fresh fruit would probably work best... Although canned would work too if it was drained good...

*if you don't have a trifle bowl or a punch bowl.. you could also do this in a 9X13 inch pan just layer about half of the cake in the pan and then half the pudding, then half the cool whip and then sprinkle 2 chocolate bars over the cool whip and then repeat with the other half of cake, pudding, cool whip and chocolate bar...

Edited April 6, 2007 by MarilynP