1. Chop them up and toss them in the Best Potato Salad Ever.
2. Served with sliced tomatoes and arugula on toast, this Healthy Egg Salad is a perfect quick lunch. 3
3. I never in a million years would of thought you could make Chocolate Chip Cookies with hard boiled eggs, but these look delicious.
4. Do you also have left over ham? Then this Cobb Salad is a great option.
5. Or you could make Ham Salad Sandwiches.
6. If you love Chinese food you will love these Soy Sauce Braised Eggs.
7. This Egg Salad recipe uses Greek yogurt instead of mayo. Much healthier than normal egg salad.
8. Egg Breakfast Casserole makes enough to feed an entire crowd, or prep breakfast for the entire week.
9. Make a huge batch of this Chicken & Egg Salad and lunch is done all week long.
10. Creamed Eggs On Toast is a true comfort food. It is also a super easy and affordable dish to make.
11. This Cheeseless Caprese Salad is Whole 30, Paleo and Gluten Free.
12. Peas, celery, hard-cooked egg, shredded cheddar, and pimentos combine to make Pea Salad.
13. Use all the green dyed eggs for this Creamy Avocado Egg Salad.
14. When Eggs and Pickles combine, you get amazing things. Like these Red Wine Vinegar Pickled Eggs.
15. Making poached eggs is a pain. This Eggs Benedict recipe calls for hard boiled ones.
16. Cauliflower Potato-Style Salad features all the traditional flavor and savor without all the calories
17. This Portuguese Pizza is topped with cheese, ham, olives, onions and hard boiled eggs!
18. These Tomato & Cheese Stacks are quick and easy to make. Great idea for last minute company.
19. Tuna Empanadillas are filled with tuna, hard boiled eggs and and olive stuffing- yum!
20. Bloody Mary Deviled Eggs are always a hit!

The post 20 Yummy Ways to Eat Hard Boiled Eggs appeared first on The Rockstar Mommy.

Ingredient Notes

• White Chocolate Chips: The smooth, sweet base for your bark.
• Oreo Cookies: Adds chocolatey crunch throughout.
• Pastel M&Ms: Festive color and candy-coated crunch.
• Seasonal Sprinkles: A playful finishing touch.
• Sanding Sugar: Gives the bark a sparkly shimmer.

White Chocolate Cookie Bark

1. Line an 8×8 baking dish or pan with parchment paper or waxed paper. Set aside.
2. Crush the cookies into chunky pieces.
3. In a double boiler over medium heat, melt the white chocolate, stirring often until no lumps remain. (Alternatively, use a microwave-safe bowl and heat in 20-second intervals.)
4. Pour the white chocolate into prepared pan, smoothing the chocolate out across the whole pan into an even layer.
5. Sprinkle the cookies and M&Ms on top of the chocolate, lightly pushing them in place to secure them if needed.
6. Finish the bark with sprinkles and sanding sugar.
7. To harden, place the pan into the freezer for about 10 minutes until completely solidified.
   Break bark into pieces and serve. Store in an airtight container at room temperature or refrigerate.
   

More Easter Ideas

20 Yummy Ways to Eat Hard Boiled Eggs

Easter White Chocolate Cookie Bark

No Bake Easter Drop Cookies

Easter Fluff Desset Recipe

Print

Easter White Chocolate Cookie Bark

Ten minutes. No baking required. This Easter White Chocolate Cookie bark uses Oreos and pastel candy that looks impressive without the fuss.

Course Dessert

Cuisine Easter, Family Favorite

Keyword kid approved, kid friendly

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 223kcal

Ingredients

• 11 ounce package white chocolate chips or chocolate melts
• 10 Oreo cookies or your favorite cookie
• ¼ cup pastel M&Ms
• 2 tablespoons seasonal sprinkles
• 2 tablespoons sanding sugar

Instructions

• Line an 8×8 baking dish or pan with parchment paper or waxed paper. Set aside.
• Crush the cookies into chunky pieces.
  
• In a double boiler over medium heat, melt the white chocolate, stirring often until no lumps remain. (Alternatively, use a microwave-safe bowl and heat in 20-second intervals.)
  
• Pour the white chocolate into prepared pan, smoothing the chocolate out across the whole pan into an even layer.
  
• Sprinkle the cookies and M&Ms on top of the chocolate, lightly pushing them in place to secure them if needed.
  
• Finish the bark with sprinkles and sanding sugar. To harden, place the pan into the freezer for about 10 minutes until completely solidified.
  
• Break bark into pieces and serve. Store in an airtight container at room temperature or refrigerate.
  

Nutrition

Calories: 223kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 65mg | Potassium: 98mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1mg

The post Easter White Chocolate Cookie Bark appeared first on The Rockstar Mommy.

Ingredient Notes

• White almond bark: Melts smoothly to create the creamy base and best flavor for these Easter cookies.
• Pretzel twists: Add a salty crunch that balances the sweetness and gives structure to the cookies.
• Pastel M&Ms: Bring bright color and a festive Easter dessert look with chocolate candy eggs in every bite.

How to Make No Bake Easter Drop Cookies

1. Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
2. In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
3. Add crushed pretzels to melted chocolate and stir until fully coated.
4. Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
5. Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
6. Place the pan in the freezer for about 10 minutes until the cookies are completely set.

More Recipe Ideas

20 Yummy Ways to Eat Hard Boiled Eggs

Easter White Chocolate Cookie Bark

No Bake Easter Drop Cookies

Easter Fluff Desset Recipe

Print

No Bake Easter Drop Cookies

These No Bake Easter Drop Cookies are a perfect easy Easter themed treat that comes together in minutes and adds a fun pop of color to any holiday table.

Course Dessert

Cuisine Easter

Keyword no bake

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

chilling time 10 minutes minutes

Total Time 15 minutes minutes

Servings 25 cookies

Calories 189kcal

Ingredients

• 24 ounce white almond bark
• 2 cups pretzel twists
• ½ cup pastel M&Ms

Instructions

• Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
  
• In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
  
• Add crushed pretzels to melted chocolate and stir until fully coated.
  
• Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
  
• Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
  
• Place the pan in the freezer for about 10 minutes until the cookies are completely set.
  

Nutrition

Calories: 189kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

The post No Bake Easter Drop Cookies appeared first on The Rockstar Mommy.

Made with simple ingredients and ready in just minutes, it’s an easy dump recipe that looks as good as it tastes. Whether you’re prepping for an Easter brunch, family potluck, or festive Easter egg hunt, this creamy, colorful fruit fluff is a perfect addition.

Ingredients Notes

• Cheesecake Instant Pudding Mix: The secret ingredient that gives this dessert a rich, cheesecake-inspired flavor and helps set the base.
• Milk: Combines with the pudding mix to form a smooth and creamy consistency.
• Crushed Pineapple (with juice): Adds a tropical twist and a burst of fresh fruit flavor that balances the sweetness.
• Cool Whip: This whipped topping gives the fluff its signature light dessert feel and makes everything irresistibly creamy.
• Colored Mini Marshmallows: Brings in a pop of color and fun fruity flavors—plus, they soften beautifully in the mix!
• Sweetened Coconut Flakes: Adds chewiness and a hint of coconut for a tropical twist.
• Marshmallow Peeps + Extra Coconut Flakes: For garnish—a festive touch that turns this into an eye-catching centerpiece for your easter celebration.

How to Make Easter Fluff Dessert Recipe

1. In a large mixing bowl, combine the cheesecake pudding mix and milk. Whisk or mix with a hand mixer until thickened and set.
2. Stir in the crushed pineapple (juice and all) and coconut flakes.
3. Gently fold in the Cool Whip, mini marshmallows until fully combined and fluffy.
4. Spoon into a large bowl for serving.
5. Garnish with bunny peeps, peeps bunnies, and a sprinkle of extra coconut for that next level Easter flair!

Print

Easter Fluff Dessert Recipe

If you're looking for the perfect make-ahead dish to wow your guests this spring, this Easy Easter Fluff recipe is it!

Course Dessert

Cuisine dip, Easter

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 295kcal

Ingredients

• 3.4 oz cheesecake instant pudding mix
• 2 cups milk
• 1 cup crushed pineapple with juice
• 8 oz Cool whip
• 10 oz bag colored mini marshmallows
• 1 cup sweetened coconut flakes
• Marshmallow peeps and extra coconut flakes for garnish

Instructions

• In a large mixing bowl, combine the cheesecake pudding mix and milk. Whisk or mix with a hand mixer until thickened and set.
  
• Stir in the crushed pineapple (juice and all) and coconut flakes.
  
• Gently fold in the Cool Whip, mini marshmallows until fully combined and fluffy.
  
• Spoon into a large bowl for serving.
  
• Garnish with bunny peeps, peeps bunnies, and a sprinkle of extra coconut for that next level Easter flair!
  

Nutrition

Calories: 295kcal | Carbohydrates: 58g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 584mg | Potassium: 199mg | Fiber: 2g | Sugar: 36g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 0.3mg

The post Easter Fluff Desset Recipe appeared first on The Rockstar Mommy.

This spread is so good, you’ll be tempted to eat it by the spoonful! 

Deviled Ham Salad Spread

1. Place the ham, eggs, celery, sweet pickle relish, and onion into a food processor. Pulse until the mixture is equally combined and chopped well.
2. Add the mayonnaise and yellow mustard to the food processor and blend until evenly mixed.
3. Transfer to a serving bowl. Cover and refrigerate until ready to serve.
4. Serve the deviled ham Spread on sandwiches, with crackers, or with vegetable dippers.

Print

Deviled Ham Spread

Deviled Ham Spread is a delicious combination of deviled eggs and ham salad spread. 

Course Appetizer

Cuisine American, dip, Easter

Keyword ham

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 277kcal

Ingredients

• 3 cups cooked ham
• 2 hard-boiled eggs peeled
• 1 stalk celery
• 1 tablespoon sweet pickle relish
• 2 teaspoons chopped onion
• 1 cup mayonnaise
• 1 tablespoon yellow mustard

Instructions

• Place the ham, eggs, celery, sweet pickle relish, and onion into a food processor. Pulse until the mixture is equally combined and chopped well.
• Add the mayonnaise and yellow mustard to the food processor and blend until evenly mixed.
• Transfer to a serving bowl. Cover and refrigerate until ready to serve.
• Serve the deviled ham Spread on sandwiches, with crackers, or with vegetable dippers.

Nutrition

Calories: 277kcal | Carbohydrates: 1g | Protein: 10g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 719mg | Potassium: 146mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

The post Deviled Ham Salad Spread appeared first on The Rockstar Mommy.

20 Different Deviled Egg Recipes

1. Kimchi Deviled Eggs – In the Kitch
2. Caesar Salad Deviled Eggs – Peace Love and Low Carb
3. Deviled Eggs with Toasted Pecans and Bacon – In Fine Taste
4. Wasabi Deviled Eggs – This Mama Cooks
5. Bloody Mary Deviled Eggs – Family Fresh Meals
6. Parsi Deviled Eggs – CopyKat
7. Sauteed Mediterranean Deviled Eggs – A Farm Girl’s Dabbles
8. Everything Deviled Eggs with Scallion Dill Cream Cheese – Yes to Yolks
9. Jalapeno Popper Deviled Eggs – Yellow Bliss Road
10. Buffalo Deviled Eggs with Bacon – How Sweet Eats
11. Bacon and Blue Deviled Eggs with Roasted Garlic and Asparagus – How Sweet Eats
12. Jalapeno Lime Deviled Eggs – The Kitchen is My Playground
13. Deviled Eggs Benedict – Yellow Bliss Road
14. Mexican Deviled Eggs – The Girl Who Ate Everything
15. Dill Pickle Deviled Eggs – Spend With Pennies
16. Bacon Balsamic Deviled Eggs – Recipe Girl
17. Crack Chicken Deviled Eggs – The Typical Mom
18. Chorizo Deviled Eggs – Giggles Galore
19. Smoky Tomato Deviled Eggs – A Farm Girl’s Dabbles
20. Cajun Style Fried Deviled Eggs – 4 Sons r Us
21. Bloody Mary Deviled Eggs – Flavor Mosaic

The post 20 Different Deviled Egg Recipes appeared first on The Rockstar Mommy.

Layers of moist carrot cake are wedged between a sweet cream cheese filling containing chopped pecans, shredded coconut and crushed pineapple. 

Forget having to make multiple desserts over Easter – this Carrot Cake Trifle is sure to delight everyone!

How to Make Carrot Cake Trifle

1. Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
2. Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish. 
3. Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
4. For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
5. Cut the cake into cubes.
6. Place half of the cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
7. Top the trifle with the additional frozen whipped topping and garnish as desired.

WHAT IS A CARROT CAKE TRIFLE?

• It’s pretty much exactly what it sounds like – a delicious mix between a moist carrot cake and a creamy trifle. It’s the perfect dessert for anyone who doesn’t like to choose between their favorites! 

HOW SHOULD I STORE THIS CAKE?

• This Carrot Cake Trifle will keep well in the refrigerator for 2-3 days but anything longer than that may make your trifle ingredients a little soggy and mushy due to the cream and other wet ingredients used. 

• When storing in the refrigerator, cover your dessert bowl tightly with plastic wrap or store leftovers in an airtight container. 

CAN I FREEZE CARROT CAKE TRIFLE?

• I don’t suggest trying to freeze this carrot cake trifle as the creamy ingredients won’t hold up well. Both the freezing and thawing process will affect your dessert.  

• You can, of course, make this dessert a day or two in advance and store it in the refrigerator if you’re looking for a way to save some time. 

More Easter-Inspired Recipes

• Easter Egg Rice Krispie Treats
• Bunny Butt Funfetti Cheeseball
• Crockpot Ham Bone Soup
• Easy Cheeseball

Print

Carrot Cake Trifle

This Carrot Cake Trifle shows you what happens when you combine two great desserts…pure bliss to satisfy any sweet tooth! 

Course Dessert

Cuisine Cake, Easter

Keyword holiday

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Ingredients

For the cake

• 15.25 oz package carrot cake mix
• 1 cup water
• ⅔ cup applesauce
• 4 eggs
• 1 cup shredded carrots

For the filling

• 8 oz package cream cheese, softened
• ½ cup powdered sugar
• ½ cup shredded coconut
• ½ cup chopped pecans
• ½ cup crushed pineapple well drained
• 8 oz container frozen whipped topping, thawed

For garnish

• 8 oz container frozen whipped topping, thawed
• Additional coconut shredded carrots, pineapple, pecans, etc. as desired

Instructions

• Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
• Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
• Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
• For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
• Cut the cake into cubes.
• Place half of the cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
• Top the trifle with the additional frozen whipped topping and garnish as desired.

The post Carrot Cake Trifle  appeared first on The Rockstar Mommy.

They are super cute, and super quick and easy to make. Why not get the kids involved in helping you make a batch or two in preparation for hosting Easter or for handing out as memorable Easter gifts to friends, family, or teachers?!

Using Pillsbury Grands cinnamon rolls makes this recipe a cinch. All you have to do is unwrap the rolls slightly to shape the bunny ears, bake, ice, and decorate with candy eyes and chocolate eggs.

How to Make Easter Bunny Cinnamon Rolls

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Open the cinnamon rolls and separate the rolls. Set the icing aside.
3. Unroll each cinnamon roll halfway, then form the top strip of dough into ears.
4. Bake the cinnamon rolls according to the package instructions (23-27 minutes).
5. When the rolls are cooked, remove them from the oven and immediately spread the icing over the top of each roll.
6. Lightly press two candy eyes in the center of the roll and place one chocolate egg under the eyes for the bunny’s nose.

CAN I STORE LEFTOVERS?

• Absolutely! These Easter bunny cinnamon rolls can be stored in an airtight container in the refrigerator for 4-5 days or at room temperature for 1-2 days.

• They will always taste the best fresh so I do recommend making them a couple of hours prior to serving or even the night before. The longer these sweet treats are stored, the greater the chances of them becoming stale. 

WHAT VARIATIONS CAN I MAKE TO CINNAMON ROLLS?

• Add in some food coloring to the packaged icing that comes with the cinnamon rolls. This way, you can make colorful Easter bunny cinnamon rolls.

• The candy eyes and chocolate eggs can easily be replaced by other round candies such as M&Ms. Using some pastel colored candies would make very pretty Easter bunny cinnamon rolls!

• Add some sprinkles on top of the drizzled icing before it dries completely. 

More Fun and Creative Easter Recipes

• Easter Egg Rice Krispie Treats
• Bunny Butt Funfetti Cheeseball
• No Bake Easter Nest Treats

Print

Easter Bunny Cinnamon Rolls

These Easter Bunny Cinnamon Rolls will have you hopping with joy this holiday! They are super cute, and super quick and easy to make.

Course Breakfast, Dessert

Cuisine Easter, Fun Food

Keyword kid approved

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 5

Ingredients

• 1 17.5 oz package Pillsbury Grands cinnamon rolls
• 10 candy eyes
• 5 chocolate eggs

Instructions

• Preheat the oven to 350 F degrees and line a baking sheet with parchment paper.
• Open the cinnamon rolls and separate the rolls. Set the icing aside.
• Unroll each cinnamon roll halfway, then form the top strip of dough into ears.
• Bake the cinnamon rolls according to the package instructions (23-27 minutes).
• When the rolls are cooked, remove them from the oven and immediately spread the icing over the top of each roll.
• Lightly press two candy eyes in the center of the roll and place one chocolate egg under the eyes for the bunny’s nose.

The post Easter Bunny Cinnamon Rolls appeared first on The Rockstar Mommy.

Apart from baking the crust for this dessert, it’s essentially a no-bake treat that can be whipped up in just 30 minutes. The rest of the time chilling in the refrigerator – making it a super convenient make-ahead dessert option for lazy weekends, backyard BBQs or midweek sweet treats.  

If you’re in the mood for lemon dessert but want effort required for a lemon meringue pie, then this Lemon Lush Cake is the perfect solution, without compromising on any of that zesty lemon flavor you’ve been craving!

While simple enough, it sure does look stunning – boasting creamy layers that sandwich a bright lemon instant pudding mix, inviting you to try it today!

HOW TO STORE LEMON LUSH CAKE?

• Store your Lemon Lush Cake in the refrigerator with a tight plastic covering or lid for up to 3 days.

• You can also extend the storage life of your Lemon Lush Cake by freezing it for up to 3 months, which means that it’s a great make ahead dessert! When ready to serve, thaw it overnight in the refrigerator and serve it chilled. Whenever freezing this lush cake, make sure that you leave off any garnish and add fresh garnish when you intend serving it. 

WHAT TO SERVE WITH LUSH CAKE?

• This lush cake is so super delicious as it is but you can also consider serving it with some whipped cream or vanilla ice cream.

More Cake Options I Know You’ll Love

• Oreo Dirt Cake
• Blueberry Buckle Poke Cake
• Chocolate Cherry Oreo Icebox Cake
• Butterscotch Lush Cake

Print

Lemon Lush Cake

If you’re in the mood for lemon dessert but want effort required for a lemon meringue pie, then this Lemon Lush Cake is the perfect solution.

Course Dessert

Cuisine Cake

Keyword kid approved, lemon

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 2 hours hours

Servings 12

Ingredients

Crust

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• ¼ cup nuts pecans or walnuts, chopped finely
• ½ cup 1 stick unsalted butter, softened

Cream Cheese Layer

• 8 oz package cream cheese, softened
• 1 cup granulated sugar
• Zest of 1 lemon
• Juice of 1 lemon
• 8 oz container whipped topping, thawed

Pudding Layer

• 2 3.4oz instant lemon pudding boxes
• 3 cups cold milk

Top Layer

• 8 oz container whipped topping, thawed

Garnish options

• Zest of lemon
• Lemon slices

Instructions

Crust

• Preheat oven to 350 degrees F. Spray 13×9 baking dish with cooking spray
• Add crust ingredients to large bowl and combine well.
• Press into 13×9 baking dish.
• Bake for 15-18 minutes or until golden brown
• Cool completely

First Layer

• Cream together softened cream cheese and sugar until smooth. Stir in zest, juice and whipped topping until smooth.
• Spread over crust. Place in refrigerator to chill at least 30 minutes

Second Layer

• In a large bowl, combine pudding mix and milk until smooth and creamy
• Spread over cream cheese layer
• Place in refrigerator to chill at least 15 minutes or until pudding is set

Third Layer

• Spread remaining whipped topping over pudding layer
• Optional – add chopped nuts, lemon zest or slices
• Place in refrigerator until ready to serve at least 1 hour
• Store leftovers in refrigerator

The post Lemon Lush Cake appeared first on The Rockstar Mommy.

Once your cheese ball has been made and chilled, get the kids involved in helping you decorate the bunny using marshmallows, crushed golden Oreos and pink jelly beans!

Once your cheese ball has been made and chilled, get the kids involved in helping you decorate the bunny using marshmallows, crushed golden oreos and pink jelly beans!

How to make Bunny Butt Funfetti Cheeseball

1. Beat the ingredients for the cheeseball together until well blended. Shape into a bowl and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
2. Place the Oreos and powdered sugar in a food processor. Pulse until the Oreos become a fine sand.
3. Remove the plastic wrap from the cheese ball. Roll the cheese ball in the crushed Oreos. Place on a serving dish.
4. Cut 3 jelly beans in half. To create the bunny paws, cut one jumbo marshmallow in half. Press one whole and three half jelly beans into the sticky side of each marshmallow.
5. Lightly dip or brush marshmallows in water and then roll in remaining Oreo crumbs. Allow to dry completely.
6. Using toothpicks, attach the uncut marshmallow to the cheese ball as the tail and the two paws.
7. Serve immediately and store leftovers in refrigerator in airtight container.

WHAT VARIATIONS CAN I MAKE TO THIS BUNNY BUTT FUNFETTI CHEESE BALL?

• Instead of using jelly beans for the bunny paw pads, you could use M&Ms or another candy that will give you a similar look. 
• If you want a fluffy looking bunny cheese ball, ditch the crushed oreos and make use of coconut flakes instead.
• Use pink marshmallows instead of white for the bunny paws and omit the crushed Oreos or coconut flakes.

WHAT CAN I SERVE WITH THIS SWEER CHEESE BALL?

• Animal crackers or other crackers of your choice
• Pieces of fruit such as apple slices
• Sliced vegetables such as cucumber, carrots and celery
• Cookies and wafers of your choice
• Pretzels

Print

Bunny Butt Funfetti Cheese Ball

Have fun preparing for Easter celebrations by adding this cute and creative Bunny Butt Funfetti Cheese Ball to your snacks list!

Course Dessert, dip

Cuisine Easter

Keyword cake, funfetti

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 2 hours hours

Servings 12

Ingredients

For the cheeseball:

• 1 8 ounce package cream cheese, softened
• ½ cup unsalted butter softened
• 1 ½ cups funfetti cake mix
• 3 tablespoons sugar
• ½ cup powdered sugar

For the bunny butt decorations:

• 12 Golden Oreos
• ¼ cup powdered sugar
• 2 jumbo campfire marshmallows
• 2 tablespoons water
• 5 pink jelly beans

Instructions

• Beat the ingredients for the cheeseball together until well blended. Shape into a bowl and wrap in plastic wrap. Refrigerate overnight.
• Place the oreos and powdered sugar in a food processor. Pulse until the oreos become a fine sand.
• Remove the plastic wrap from the cheese ball. Roll the cheese ball in the crushed oreos. Place on a serving dish.
• Cut 3 jelly beans in half. To create the bunny paws, cut one jumbo marshmallow in half. Press one whole and three half jelly beans into the sticky side of each marshmallow.
• Lightly dip or brush marshmallows in water and then roll in remaining oreo crumbs. Allow to dry completely.
• Using toothpicks, attach the uncut marshmallow to the cheese ball as the tail and the two paws.
• Refrigerate until ready to serve. Serve with assorted cookies.

The post Bunny Butt Funfetti Cheeseball appeared first on The Rockstar Mommy.