NORTHWOODS COOKS: Make-ahead Easter desserts
Easter is next Sunday, and these desserts will add a flavorful festive touch to the dinner table. They may also be made ahead of time and refrigerated until it’s time for dessert.
Baby Food Carrot Cake with Pineapple and Coconut
2 cups all-purpose flour
2 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1-1/2 cups vegetable oil
4 large eggs
2 (6-oz.) jars carrot baby food
8-oz. can crushed pineapple, well drained
1 cup chopped walnuts
1 cup flaked coconut
Cream cheese frosting:
8-oz. package cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla
4 cups confectioners' sugar
Preheat the oven to 350 degrees. In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed until well combined. Fold in pineapples, nuts and coconut.
Pour into two 9-inch greased and floured pans. Bake for about 35 minutes or until center is done. Cool for 15 minutes on a wire rack and then remove from pans. Cool completely before filling and frosting.
Frosting: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and confectioner's sugar and beat until desired spreading consistency. Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired. Keep leftover cake in the refrigerator.
Easter Dirt Cake
1 package Oreos
8-oz. cream cheese, softened
1/2 cup margarine or butter, softened
1 cup powdered sugar
1 large container Cool Whip or 16 ounce whipping cream
2 (3.4-oz) boxes instant white chocolate or vanilla pudding mix
3 cups milk
1 tsp. vanilla
Easter candy PEEP bunnies
edible grass or coconut mixed with green food coloring
candy Easter eggs or jelly beans
Crush 2/3 of the package of Oreos and place in the bottom of a 9-by-13-inch pan. Set aside.
Mix cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
Pour over the crumb mixture and sprinkle with the reserved crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve. Right before serving, top with bunny Peeps, edible grass and candy Easter eggs.
Coconut Cream Pie
9-inch pie shell, baked
5-oz. package instant vanilla pudding mix
1-1/2 cups milk
1-1/2 cups flaked coconut
8-oz. container frozen whipped topping, thawed
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate and serve chilled.
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