46 Make-Ahead Spring Desserts

Simple Lemon Mousse

This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. —Taste of Home Test Kitchen

Banana Crumb Pudding

Friends and family ask me to make my banana pudding for all occasions. —Yvonnia Butner, Pinnacle, North Carolina

Macaroon Cherry Pie

I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. —Lori Daniels, Beverly, West Virginia

Strawberry Trifle

I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin

Grand Marnier Frozen Souffles

This delicious frozen souffle is perfect for when the weather is warm and will impress just about anyone. It’s a great make-ahead dessert! —Andrea Potischman, Menlo Park, California

Chipotle-Orange Baklava

Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon

Strawberry Gelato

You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. Fresh raspberries or blackberries can be substituted for the strawberries if you prefer. If your berries are tart, add a touch more sugar or honey. —Shelly Bevington, Hermiston, Oregon

Contest-Winning Rhubarb Meringue Pie

My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa

Lemony Limoncello Tiramisu

This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It’s always a favorite at holiday meals or warm-weather gatherings! —Deena Resnick, Oregon City, Oregon

Apple Cake for Passover

Adding a dollop of whipped cream is a sweet addition to this Passover cake! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Strawberry Cookie Cups

I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.—Andrea Zulauf, Livonia, New York

Peeps Sunflower Cake

The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee

Bing Cherry-Amaretti Fool

When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York

Cookie Butter Pie

I tasted Biscoff cookie butter at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make it your own by using peanut butter or another kind of spread and matching toppings instead. —Katrina Adams, Mount Olive, Alabama

Freezer Strawberry Shortbread Dessert

When I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana

Coconut Egg Nests

Looking for an Easter activity that kids will enjoy assembling and eating? Try these sweet birds nest cookies. They're a snap to make and call for just a few ingredients. —Tonya Hamrick, Wallace, West Virginia

Classic Tres Leches Cake

Tres leches means “three milks.” This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake’s light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen

Passover Rainbow Cookies

The name "rainbow cookies" is actually a bit of a misnomer for these classic New York treats. To make the pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. —Shannon Sarna, South Orange, New Jersey

Elegant Orange Blossom Cheesecake

The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Sunny Citrus Cheesecake

This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. —Sue Gronholz, Beaver Dam, Wisconsin

Strawberry Pretzel Salad

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

Apricot Almond Torte

This pretty cake takes a bit of time, so I like to make the layers in advance and assemble it the day of serving, which make it an easier option for entertaining. —Trisha Kruse, Eagle, Idaho

Sweet & Tart Lemon Jell-O

With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. —Patricia Ryzow, Thousand Oaks, California

Tangy Rhubarb Fool

I came up with this recipe because I love mousse, and because it’s an easy way to enjoy rhubarb in a dessert that’s light and refreshing. —Alan Mortensen, Dwight, Illinois

Rhubarb Tart with Shortbread Crust

Here’s a perfect ending to a grilled springtime or summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. —Emily Seefeldt, Red Wing, Minnesota

Yogurt-Ricotta Cheesecake

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn’t even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio

Danish Rhubarb Pudding

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana

Cherry Chewbilees

This is a good dish to carry to potlucks and parties. It’s a hit at home, too—my husband rates it as one of his favorite desserts. —Debbi Smith, Crossett, Arkansas

Jelly Bean Bark

Homemade Easter candy really doesn't get easier than this. It's so simple—all you need are three ingredients, a microwave and a pan! It makes a perfect gift. —Mavis Dement, Marcus, Iowa

Cherry Fudge Truffle Coconut Cheesecake

Cherries and chocolate come together in this dazzling coconut cheesecake. It’s a showstopper! —Jeanne Holt, Mendota Heights, Minnesota

Cool Strawberry Cream

This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario

Bird Nests

This is a fun, kid-friendly recipe I pulled together a few years ago. My kids love helping me make these. —Jessica Boivin, Nekoosa, Wisconsin

Layered Lemon Pie

This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota

Mango Almond Icebox Cake

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut

Luscious Almond Cheesecake

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas

Orange Chocolate Mousse Mirror Cake

A shiny, mirrorlike orange glaze covers a chocolate mousse cake to create a delicious centerpiece dessert your guests will be talking about for weeks to come. —Matthew Hass, Franklin, Wisconsin

Key Lime Cream Pie

I am very proud of this luscious no-bake beauty. It’s so cool and refreshing—perfect for any warm-weather potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida

Cherry Dream Cake

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

Rainbow Sherbet Angel Food Cake

Talk about a dessert that pops off the plate! Sometimes I make this easy cake even more eye-catching by tinting the whipped cream. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin

Fresh Strawberries & Amaretto Cream Pie

Strawberry pie is even more luscious when you cover it with a generous layer of amaretto cream. Keep the recipe in mind whenever you have a bounty of fresh berries. —Charis O'Connell, Mohnton, Pennsylvania

Strawberries and Champagne Cheesecake

I bake from scratch because I believe that love—and sweetened condensed milk—are the best ingredients. —Kathryn Work, Louisville, Kentucky

Rhubarb Cheesecake Squares

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota

Strawberry Crunch Ice Cream Cake

While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. —Lisa Kaminski, Wauwatosa, Wisconsin

Sour Cream-Lemon Pie

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada