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Our Prettiest Pastel-Colored Treats

Commemorate a special occasion with one of these pretty pastel treats. Enjoy pies, cakes, cookies and other delicious desserts.

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Graffiti Cutout Cookies

Talk about playing with your food! Edible color spray lets you create ombre and color blends unlike any other decorating technique. To re-create my ombre lines, hold a sheet of paper over desired sections as you spray to layer the color. —Shannon Roum, Cudahy, Wisconsin

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Strawberry Gelato

You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. —Shelly Bevington, Hermiston, Oregon
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Lemon Ricotta Cake

This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
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Tender Italian Sugar Cookies

These traditional Italian cookies are moist and tender. —Weda Mosellie, Phillipsburg, New Jersey
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Marbled Orange Fudge

This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. —Diane Wampler, Morristown, Tennessee
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Nana's Chocolate Cupcakes with Mint Frosting

Even though she is no longer with us, Nana’s treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
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Shortbread Lemon Tart

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
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Berry-Cream Cookie Snaps

My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like. —Crystal Briddick, Colfax, Illinois
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No-Bake Blueberry Cheesecake

For an airy delight on a summer afternoon, try this mouthwatering cheesecake. Because it doesn’t contain eggs, it’s lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
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Raspberry Coconut Balls

My family loves Hostess Zingers, especially the raspberry flavor coated with coconut, inspiring this treat to make for school bake sales. We can make about four dozen in 30 minutes, and they sell out fast! —Pam Clark, Wheaton, Illinois
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Lemon Meltaways

Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. —Mary Houchin, Lebanon, Illinois
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Cream Wafers

My sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too. The cute little sandwich cookies are tender, buttery and melt-in-your-mouth good! —Linda Clinkenbeard, Vincennes, Indiana
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Almond Cream Spritz

Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough. Sprinkle them with colored sugar for the holidays or chopped almonds for everyday cookies. —Jo-Anne Cooper, Camrose, Alberta
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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
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Orange Dream Angel Food Cake

A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
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Chocolate Mint Creams

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
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Lemon Meringue Floats

I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thank you, Mr. Sandman! —Cindy Reams, Philipsburg, Pennsylvania
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Marbled Meringue Hearts

Marbled Meringue Hearts

Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
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White Velvet Cutouts

We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
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Fluffy Key Lime Pie

For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan
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Creamy Raspberry Dessert

Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota
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Magic Wands

These fun and colorful wands don't need to be made by a magician to be magical. You can change the colors to fit any party theme. —Renee Schwebach, Dumont, Minnesota
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Lemon Shortbreads

Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. —Kristen Stecklein, Glendale, Wisconsin
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Chocolate-Dipped Strawberry Meringue Roses

Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
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Easy Pink Lemonade Pie

I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor
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Glazed Strawberry Cookies

I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York

Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.