Easy Christmas Desserts -
Delicious and Festive!
These recipes for easy Christmas desserts are the perfect finale to your Christmas dinner.
(For Christmas dinner menu ideas, click here.)
Your guests will love how pretty and festive these easy Christmas desserts look - not to mention how delicious they taste!
Only you will know how easy they were to make.
After all, that's what
I'm trying to do here - give you ideas to make your Christmas activities simpler for you,
so you can enjoy what's really important -
time with your family and friends!
Easy Christmas Desserts
Cupcake Christmas Tree Kids love this easy Christmas dessert!
1 package Devil Foods Cake mix
Foil lined muffin cups
6 tablespoons softened butter
2 2/3 cups confectioners sugar
5 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 teaspoon cocoa mix
1/4 teaspoon green food coloring
package of multi-colored Mini M&M's or mini candy coated chocolate chips
Prepare the cake batter according to package instructions. Fill the foil muffin cups 2/3 full.
Bake at 350 degrees for about 20 minutes or until toothpick inserted into center comes out clean. Cool completely.
In a large bowl, cream butter with confectioners sugar until fluffy. Beat in the milk and vanilla and peppermint extracts.
Place 2 tablespoons of frosting in a small bowl. Add the cocoa to this. Add the green food coloring to the remainder of the
Frost 21 cupcakes with green frosting. This will represent the Christmas tree part. Frost 2 cupcakes with the cocoa frosting
representing the tree trunk. Place the cupcakes in pyramid style starting with 6 cupcakes at the bottom of the pyramid, then
5 cupcakes on the next level, the 4 cupcakes...Till you get to the last cupcake at the tree top. Put the 2 cocoa frosted
cupcakes at the bottom of the pyramid for the base of the Christmas tree. Add your multicolored M&Ms or candy coated chips
to all the green cupcakes as ornaments. Place a candy or chocolate star on the top cupcake as your tree topper! EASY!
TIP: You can make this even easier by using store bought frosting.
Angel Food Peppermint Roll If Christmas had a taste, this would be it!
1 package angel food cake mix
1 tablespoon confectioners sugar
1/2 gallon peppermint ice cream, softened
crushed peppermint candies and mini candy canes, fresh mint leaves, as garnish
Prepare cake batter according to package instructions. Grease a 15 x 10 x 1 baking sheet, then line it with waxed paper.
Grease the wax paper. Spread the cake batter evenly into the pan. Bake at 350 degrees for 15 - 20 minutes.
Cool for a few minutes. Turn the cake over onto a kitchen towel dusted with confectioners sugar. Slowly and gently peel off
the waxed paper. Roll up the cake into the towel jelly roll style - start with the shorter side. Cool thoroughly.
Unroll the cake and spread the softened ice cream with some crushed peppermint candies onto the cake. Leave approximately
1/2 inch at the edges. Roll up again, cover and freeze until firm.
Cut the roll into slices and garnish with mini candy canes, crushed peppermint or mint leaves.
Pistachio Pie with Rasberry Sauce The green of the pistachio with the red rasberry sauce looks like Christmas!
1 ready made graham cracker
1/4 cup finely chopped pistachios
1 package instant pistachio pudding mix
1/4 cup butter, melted
1 1/4 cup milk
6 ounces cream cheese, softened
1 carton Cool Whip, frozen
1 package frozen raspberries, thawed
2 tablespoons sugar
2 tablespoons orange juice
Bake the graham cracker crust at 350 degrees for about 10 minutes until golden brown.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes. In a larger bowl, beat the cream
cheese until smooth, then beat in the pudding mix.
Set aside about 3/4 of the whipped topping for garnish. Fold the rest of the whipped topping into the cream cheese
mixture. Pour the filling into the graham cracker crust. Freeze for at least 6 hours.
For the raspberry sauce: In a food processor, blend the raspberries, sugar and orange juice for about 2 minutes until
smooth. You may strain to remove seeds, but not necessary.
Remove the pie from the freezer 15 minutes before serving time. Garnish with chopped pistachios and whipped cream. Serve
with raspberry sauce sprinked over the pie or on the side. You and your guests will enjoy this easy Christmas dessert!
Eggnog Cream Pie For all of us eggnog lovers out there - this is delicious and such an easy Christmas dessert!
Ingredients: Makes two pies.
2 unbaked pie shells (9 inches)
4 ounces softened cream cheese
1/2 cup confectioners sugar
1 teaspoon allspice
1 teaspoon nutmeg
1 8 ounce carton frozen whipped topping
1 12 ounce carton frozen whipped topping
3 3/4 cups cold eggnog (store bought is fine)
3 packages instant vanilla pudding mix
Line the pie shells with aluminum foil and bake at 450 degrees for 8 minutes. Remove foil and bake for 5 minutes longer.
In a small bowl, beat the cream cheese, confectioners sugar, allspice and nutmeg until smooth. Fold in the
8 ounce carton of whipped topping. Spoon the cream cheese mixture into the pie crusts.
In a large bowl, whisk the eggnog with the pudding mixes for 2 minutes. Let stand for another 2 minutes to set a bit. Spread
this mixture over the cream cheese in the pies. Top with remaining whipped topping. Cover and refrigerate for at least
8 hours. You may garnish with additional nutmeg if you like.
Layered Christmas Gelatin It's red, white and green - so festive!
Green Bottom Layer:
1 package lime gelatin
1 cup boiling water
1/3 cup unsweetened pineapple juice
1 cup crushed pineapple, drained
Cream Cheese Layer:
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 package cream cheese, softened
1/3 cup milk
Red Berry Layer (Top)
2 packages strawberry gelatin
2 cups boiling water
1 can whole berry cranberry sauce
Whipped topping for garnish
Dissolve the lime gelatin in boiling water. Stir in the pineapple juice. Then stir in the pineapple. Pour into a
11" x 7" dish. Refrigerate until set.
In a small saucepan, add the unflavored gelatin to the cold water and let stand for 1 minute. Heat over low heat stirring
until dissolved completely. Transfer to a bowl. Beat in the cream cheese and milk until smooth. Spread this over the
lime layer and refrigerate until set.
Dissolve the strawberry gelatin in boiling water. Stir in the cranberry sauce. Cool for about 10 minutes. Spoon this carefully
over the cream cheese layer. Refrigerate until set.
When ready to serve, cut into squares and garnish with whipped cream, mint leaves or dried or fresh cranberries. Looks
beautiful! It's one of my favorite, easy Christmas desserts.
Gingerbread Pumpkin Layered Dessert Two of my favorite ingredients - gingerbread and pumpkin.
How could you go wrong?
2 packages gingerbread cake mix
1 package cook and serve vanilla pudding (NOT instant)
3 cups milk
1 can (29 ounces) pumpkin
1/2 cup packed brown sugar
1 carton (12 ounce) whipped topping, thawed
Bake the gingerbread according to package directions using 2 greased round baking pans. Cool completely.
In a large saucepan, combine the pudding mix and milk. Stir until smooth. Then cook and stir over medium heat until just
comes to a boil. Cook and stir 2 minutes longer until thickened. Remove from heat and allow to cool at room temp.
Combine the pumpkin and brown sugar and stir into the pudding mix.
In a 4 qt. glass serving bowl, crumble one gingerbread cake and gently press down. Top that with half of the pudding mixture, then
the whipped topping. Repeat the layers. Cover and refrigerate overnight. Looks as pretty as it tastes!
Mini Baklava Tarts So easy to make - sweet and nutty.
2 cups finely chopped walnuts
3/4 cup honey
1/2 cup butter, melted
1 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon ground cloves
3 packages (1.9 ounce package) frozen miniature phyllo shells
In a small bowl, combine the first 6 ingredients. Spoon about 2 teaspoons full into each mini phyllo shell. Refrigerate
for one hour. Garnish with a mint leaf or a couple of dried cranberries.Looks and tastes like it took hours - but its another easy Christmas dessert!
Chocolate Mint Custard - If you prefer, substitute orange liquer for the mint extract. They both go together so well. You can't get much simpler than this easy Christmas dessert.
2 tablespoons sugar
1 teaspoon mint extract
3/4 cup half and half cream
1 6 ounce bar of premium dark chocolate, crushed into bits
dash of salt
whipped cream for garnish
In a small saucepan, combine the egg, sugar and dash of salt. Whisk in the cream. Cook and stir over medium heat just
until it boils, or coats the back of the spoon. Remove from heat.
Whisk in the chocolate bits and mint extract until smooth. Pour into stemmed glasses. Cover and refrigerate for at least
8 hours. Garnish with whipped cream.
Really Easy Christmas Desserts
Fried Wonton Kisses
24 Hersheys chocolate kisses
24 wonton wrappers (found in supermarkets)
vegetable oil for frying
Place a chocolate kiss in the enter of each wonton wrapper. Moisten the edges with water and fold opposite corners together over
the chocolate. Press to seal the edges together.
Fry the wonton in 1 inch of very hot oil (375 degrees) for about 2 - 3 minutes until golden brown. Drain on paper towels.
Sprinkle with confectioners sugar while hot. Did I mention this was an easy Christmas dessert?
Christmas Sandwich Cookies
6 ounces of white or milk chocolate, coarsely chopped
50 creme filled sandwich cookies
Assorted Christmas shaped sprinkles, snowflake sprinkles, red or green sugar crystals or sprinkles
Melt the chocolate in the microwave. Stir until smooth. Spread over the cookie tops. Decorate immediatley. Place on
wax paper until set. Serve! It's almost like cheating with this easy Christmas dessert.
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