44 Make-Ahead Spring Desserts

From the Recipe Creator: This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. —Taste Recipes Test Kitchen

From the Recipe Creator: I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: We love everything about this wonderful dessert—from the light lemon flavor and creamy Mascarpone to the crunchy, crushed macaroon on top. We think you'll enjoy it too.—Taste Recipes Test Kitchen

From the Recipe Creator: Adding a dollop of whipped cream is a sweet addition to this Passover cake! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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 Recipes Test Kitchen

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina

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

From the Recipe Creator: 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

From the Recipe Creator: 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

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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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