60 Easy Christmas Desserts for a Crowd

I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba

Chewy and sweet, these easy treats mix Rice Krispies, cookie spread and chocolate in an unforgettable spin on an old favorite. —Jessie Sarrazin, Livingston, Montana

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey

This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. —Dawn Kreuser, Green Bay, Wisconsin

This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota

I can't seem to make enough of these cornflake wreaths around the holidays. The cookies firm up quickly, so you'll need to place the Red Hots right away. —Kathleen Hedger, Fairview Heights, Illinois

With every spoonful of this cool, creamy concoction, my family goes back in time to when our Grandma Dagmar made it each Christmas. The minty, refreshing flavor can't be topped. —Dianne Oertel, Racine, Wisconsin

I developed this recipe especially for my husband, who likes anything that has chocolate and peanut butter together!

These homemade mints make a perfect last-minute addition to holiday treat trays. Pretty much everyone in my neighborhood has this recipe now! —Katie Koziolek, Hartland, Minnesota

If you like coconut, you’ll love these no-bake, no-fuss sweets. They’re cute as can be and would make a great after-school snack to keep in the fridge. —Flo Burtnett, North Gage, Oklahoma

I like using pretty mini muffin liners and topping these peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey, peanut butter centers. This is how to make homemade peanut butter cups. —LaVonne Hegland, St. Michael, Minnesota

If you’re looking for a dessert that’s festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. —Pam Lancaster, Willis, Virginia

Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama

If you like chocolate-covered almonds, you’re in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. —Vicki Raatz, Waterloo, WI

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up liking. —Denise Nyland, Panama City, Florida

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho

This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted as well as dried cherries for the cranberries. —Marcia Snyder, Grand Junction, Colorado

Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. —Eileen Sokolowski Flatt, Chandler, Arizona

My favorite kind of cake, red velvet, inspired me to create this fudge. If you like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. —Crystal Schlueter, Northglenn, Colorado

I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky

This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri

Tired of plain ol' cakes? Give this recipe a shot! Cranberry-lovers will definitely like it because the cake is tart, but the warm butter sauce creates the ideal balance of sweet and sour. Pour the sauce over the cake just before serving. —Katie Kahre, Duluth, Minnesota

I get lots of compliments on these crunchy cookies. They're always part of my Christmas cookie platter. —Sarah Miller, Wauconda, Washington

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida

One of the best things about this recipe is that theses mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is no one can leave them alone for that long! —Helen Baines, Elkton, Maryland

I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! —Margaret McNeil, Germantown, Tennessee

These are one of my favorite cookies to make for the holidays. I prepare a batch early in the holiday season and freeze them. —Sherry Conley, Noel, Hants County, Nova Scotia

I make these creamy, smooth squares not only for Christmas, but also for Valentine's Day. This easy microwave fudge is just as good as any you'd buy in a confectionery. —Donna Roberts, Manhattan, Kansas

These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York

I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California

You’ll love the classic cinnamon-sugar flavor of these crispy bite-size treats. Even more, you’ll love that they call for just three ingredients and are so simple to assemble. —Bob Rose, Waukesha, Wisconsin

I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania

Toasted pecans add a nutty crunch to this creamy, buttery fudge. I have given this candy with its wonderful caramel flavor as gifts at Christmastime and people always rave about it! —Pam Smith, Alta Loma, California

With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. —Lois Gelzer, Standish, Maine

Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia

I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah

My college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on top—scrumptious for a buffet or potluck. —Dana Beckstrom, Salt Lake City, Utah

This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend. —Marge Clark, West Lebanon, Indiana

When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. —Maria Debono, New York, New York

These buttery bars combine the magical duo of chocolate and raspberry. My husband found this recipe in a farm paper, so I made it. The results were out of this world. —Bev Cudrak, Coaldale, Alberta

My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ

Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. —Donna Lamano, Olathe, Kansas

My Great-Aunt Hilda makes this recipe every Christmas, and everybody loves them! Kipplens taste a lot like Mexican wedding cakes, but I like my aunt's version better. —Susan Bohannon, Kokomo, Indiana

I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. —Lucile Cline, Wichita, Kansas

At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. —Joy Johnson, Culbertson, Montana

This recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! —Paula Pelis, Rocky Point, New York

This cobbler is a little nontraditional but it will soon be at the front of your recipe list. Serve it warm with French vanilla ice cream. —Grace Sandvigen, Rochester, New York

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado

Sacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. —Arlene Erlbach, Morton Grove, Illinois

This fast, delicious dessert always makes an appearance during our Christmas celebrations.—Cheryl Newendorp, Pella, Iowa

These incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! —Rhonda Vauble, Sac City, Iowa

I created this recipe wanting to make my own version of a pretzel log dipped in caramel, chocolate and nuts from a popular candy store. These are smothered with homemade caramel. —Michilene Klaver, Grand Rapids, Michigan

A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! —Lorraine Groh, Ferryville, Wisconsin

I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Babbitt, Minnesota

Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan

When I was growing up, my mother made many desserts and pastries with anise. Today, I continue the tradition with these cookies, which are flavorful and great for decorating in a variety of ways.—Darlene Brenden, Salem, Oregon

I’ve found that people who normally won’t eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. —Libby Over, Phillipsburg, Ohio