A tall bundt cake, creamy cheesecake, bite sized no-bake desserts… whatever your holiday dessert dreams are, chances are you’ll find a few here. I’m sharing all of my Christmas Dessert recipes here.
Desserts take center stage in my kitchen during the month of December. As soon as the scent of gingerbread permeates the house as it bakes away in the oven, I’m thinking dessert. There’s nothing I like more than a lavishly prepared holiday table overflowing with sweets.
#35 – Strawberry Santas
Strawberry Santas are juicy strawberries filled with a sweet vanilla cream cheese frosting. Add some mini chocolate chips for eyes and you’ve got yourself an adorable Santa’s hat and fluffy beard. These adorable Santas will be a colorful, fresh addition to your Christmas dessert table and are easy enough that your kids will be excited to help. Plus, when surrounded by all of those heavy Christmas treats, sometimes you’re craving something lighter and these Santas are the answer.
Strawberry Santas
Ingredients
Method
- Wash and pat dry the strawberries.
- Slice off the leafy tops so the berries stand flat.
- Cut the top third off each berry to make the hat.
- Beat cream cheese until smooth.
- Beat in powdered sugar and vanilla until fluffy.
- Transfer to a piping bag with a star tip.
- Pipe frosting onto each berry base.
- Set the hat on top of the frosting.
- Pipe a small dot of frosting on each hat.
- Press in 2 chocolate chips for eyes.
- Chill until ready to serve.
34. Christmas Texas Trash
This sweet and salty snack mix is my answer to cookie burnout. Crunchy Chex cereal, tiny pretzels, salted peanuts and red and green M&Ms all get tossed in melted white chocolate, then spread out on a sheet pan to set. Once it’s firm, just break it into clusters and it’s ready to serve. It comes together in minutes, makes a big batch and packs beautifully into jars or tins for holiday gifts. Fair warning, it disappears fast. Get the recipe
33. Reindeer Marshmallow Pops
Reindeer pops are easy to make, adorable, and the ultimate holiday treat, a crunchy pretzel dipped in chocolate and decorated with mini pretzel antlers, candy eyes and a bright red nose. The salty/sweet combo will have everyone asking for more. Make them with the kids and they’ll be the happiest little helpers in town. Put them in cellophane bags tied with a ribbon and you’ve got the cutest little classroom or last-minute gifts.
Reindeer Marshmallow Pops
Ingredients
Method
- Line a baking sheet with parchment paper.
- Break each pretzel twist in half for antlers.
- Push a lollipop stick halfway into each marshmallow.
- Melt candy melts in 30-second bursts, stirring between each.
- Pour into a small, deep bowl.
- Dip each marshmallow to coat.
- Let excess drip off.
- Press 2 pretzel halves into the top for antlers.
- Add 2 candy eyes and 1 M&M nose.
- Stand pops in a foam block or cup.
- Let set until firm, about 30 minutes.
32. Peppermint Bark
Cool and crunchy, rich and chocolatey with a kick of peppermint, this candy is super easy and makes a lovely and edible holiday gift. Dark chocolate topped with peppermint flavored white chocolate and a shower of candy cane pieces, who could resist? I always make a double batch and fill up lots of cute little tins or bags and take them to my neighbors, teachers, friends, etc. It’s a lot less expensive than the tins of bark at the store.
Peppermint Bark
Ingredients
Method
- Line a 9×13 pan with parchment paper.
- Melt semisweet chocolate in 30-second bursts, stirring between each.
- Spread evenly in the pan.
- Chill 10 minutes, until just set but still slightly tacky.
- Melt white chocolate the same way.
- Stir in peppermint extract.
- Spread over the dark chocolate layer.
- Sprinkle with crushed candy canes and press in gently.
- Chill until firm, about 1 hour.
- Break or cut into pieces.
31. Chocolate Peanut Butter Balls
No holiday cookie tray is complete without these. The creamy peanut butter centers get their sweetness and texture from a secret shortcut, vanilla frosting mixed with graham cracker crumbs. Then they’re dipped in smooth semisweet chocolate. There’s no oven required, and they taste just like a homemade peanut butter cup. They’re also a fun one to make with the kids. Get the recipe
30. Rum Balls
Rum balls are an old-fashioned holiday classic, and they couldn’t be easier. Crushed vanilla wafers, chopped pecans and cocoa get stirred together with a splash of dark rum, rolled into little balls and dusted in powdered sugar. There’s no baking involved, and the flavor actually gets better after a day or two, which makes them a great make-ahead treat for parties and gift tins. Just keep these on the grown-ups’ table.
Rum Balls
Ingredients
Method
- Stir together wafer crumbs, pecans, 1 cup powdered sugar and cocoa.
- Stir in rum and corn syrup until combined.
- Roll into 1-inch balls.
- Roll each ball in powdered sugar.
- Store in an airtight container for 1 day before serving.
29. Eggnog Cut Out Cookies
These soft, frosted cookies taste like eggnog you can chew. The dough is easy to roll and holds its shape with cookie cutters, so your trees and stars come out looking bakery perfect. Then they get topped with a sweet vanilla rum frosting that makes them hard to stop eating. They’re one of my favorites for holiday cookie platters and cookie exchanges. Get the recipe
28. Chocolate Dipped Coconut Macaroons
These coconut macaroons are a classic that are so fun to make. They’re gluten-free and require only a handful of ingredients. With their sweet, chewy centers and golden exteriors and chocolate-dipped bottoms, these macaroons make a wonderful addition to any holiday cookie box or dessert platter – they’re beautiful and irresistible when piled high.
Chocolate Dipped Coconut Macaroons
Ingredients
Method
- Preheat oven to 325°F.
- Line 2 baking sheets with parchment paper.
- Stir together coconut, condensed milk, vanilla and salt.
- Beat egg whites to stiff peaks.
- Gently fold egg whites into the coconut mixture.
- Scoop 2-tablespoon mounds onto the baking sheets.
- Bake 20 to 25 minutes, until golden.
- Cool completely on the pans.
- Melt chocolate in 30-second bursts, stirring between each.
- Dip the bottom of each macaroon in chocolate.
- Set on parchment until firm, about 30 minutes.
27. Candy Cane Brownies
Perfect for a holiday party, but so easy, you’ll want to make them on a random weeknight too (like me!). Rich, dense, fudgy brownies have a hint of peppermint flavoring. Smooth, decadent chocolate ganache is swirled on top and crushed candy canes add a festive flair along with a wonderful, contrasting texture. Chocolate and peppermint is a match made in dessert heaven.
Candy Cane Brownies
Ingredients
Method
- Preheat oven to 350°F.
- Line a 9×13 pan with parchment paper.
- Whisk butter and sugar together.
- Whisk in eggs, vanilla and peppermint extract.
- Stir in flour, cocoa and salt until just combined.
- Spread batter in the pan.
- Bake 25 to 30 minutes, until a toothpick has moist crumbs.
- Cool completely.
- Heat cream until steaming.
- Pour over chocolate chips, rest 5 minutes, then stir smooth.
- Spread ganache over brownies.
- Chill until set, about 1 hour.
- Sprinkle with candy canes and cut into squares.
26. Mini Gingerbread Cakes with Lemon Glaze
Skip the fuss of carving into a big cake this holiday season and bake these mini bundt cakes instead, as each guest will receive their own. While deeply flavored with ginger and molasses, the mini cakes aren’t heavy and are nicely balanced by a drizzle of tart lemon glaze. They’ll look beautiful at your next get together. Get the recipe
25. Christmas Crack
Ok, this sounds a little odd, doesn’t it? But this recipe is made with pantry staples and comes together quickly. Saltine cracker base covered in toffee made of butter and brown sugar and baked until bubbly then covered in chocolate and sprinkled with red and green M&Ms. You can’t go wrong with something that’s salty, sweet, and crunchy all at once. These will disappear as soon as broken into individual pieces. This is hands down one of my favorite, addicting holiday treats!!
Christmas Crack
Ingredients
Method
- Preheat oven to 400°F.
- Line a 10×15 rimmed baking sheet with foil and spray with cooking spray.
- Arrange saltines in a single layer.
- Melt butter and brown sugar in a saucepan.
- Boil 3 minutes, stirring constantly.
- Pour evenly over crackers.
- Bake 5 minutes, until bubbly.
- Sprinkle chocolate chips over the top.
- Let sit 5 minutes, then spread smooth.
- Scatter M&Ms over the top and press in gently.
- Chill until firm, about 1 hour.
- Break into pieces.
24. Eggnog Ice Cream
Serve a scoop alongside a warm bread pudding or pie for a fantastic holiday dessert or just enjoy it on its own, and I’m sure I don’t need to convince you of how great eggnog ice cream is. Simply fold together whipped cream, sweetened condensed milk, eggnog, cinnamon, and nutmeg to create the richest, creamiest ice cream that tastes like the holidays. All you’ll need is a mixer and a loaf pan because no ice cream maker is necessary.
No-Churn Eggnog Ice Cream
Ingredients
Method
- Whisk condensed milk, eggnog, vanilla, nutmeg, cinnamon and rum together.
- Beat cream to stiff peaks.
- Fold 1 cup whipped cream into the eggnog mixture.
- Gently fold in the rest.
- Pour into a 9×5 loaf pan.
- Sprinkle with nutmeg.
- Cover and freeze at least 6 hours.
23. Rolo Pretzel Bites
Pretzels topped with a Rolo and an M&M for a salty, sweet, and milky chocolate, gooey caramel treat. Only three ingredients. These are an absolute hit at the holidays and are always the first to go. This recipe couldn’t be easier: Top mini pretzels with a Rolo. Place in oven for a few minutes until the chocolate is glossy and the Rolos are soft. Press a red or green M&M on top of each. Kids can help with this recipe. Get the recipe
22. Santa Claus Macarons
Macarons require patience, but they’re worth it. These Santa macarons are a showstopper. The red macarons are filled with vanilla buttercream. Then, with just a couple additional items, the macarons are transformed into Santas with black belts, tiny white belt buckles and shiny buttons. Santa macarons would be a fun and impressive addition to your holiday dessert table and would make a cute homemade gift.
Santa Claus Macarons
Ingredients
Method
- Line 2 baking sheets with parchment paper.
- Sift almond flour and powdered sugar together.
- Beat egg whites and cream of tartar until foamy.
- Slowly add granulated sugar and beat to stiff peaks.
- Beat in red food coloring.
- Fold in almond mixture until batter flows like lava.
- Pipe 1 1/2-inch rounds.
- Tap pans on the counter to release air bubbles.
- Rest until tops are dry to the touch, 30 to 60 minutes.
- Preheat oven to 300°F.
- Bake 16 to 18 minutes, one pan at a time.
- Cool completely before removing.
- Beat butter, powdered sugar, cream and vanilla until fluffy.
- Sandwich shells with buttercream.
- Melt each color of candy melts in a separate piping bag, 20 seconds at a time.
- Snip a small tip off each bag.
- Pipe a thick black line across each macaron, just below center.
- Pipe a yellow square outline in the middle of the belt.
- Pipe 2 white dots above the belt for buttons.
- Let set until firm, about 15 minutes.
21. Christmas Sugar Cookie Bars
Sugar cookie bars make a perfect option when you have a crowd to feed. They also come in handy when you’re in the mood to bake cookies but don’t want to spend the entire afternoon in the kitchen. The bars are soft and buttery with that classic sugar cookie taste and are smothered with fluffy vanilla frosting and Christmas sprinkles for a festive finish. Best of all, there’s no rolling, chilling, or cookie cutting involved. Everything gets baked right in one pan.
Christmas Sugar Cookie Bars
Ingredients
Method
- Preheat oven to 350°F.
- Grease a 9×13 pan.
- Beat butter and sugar until fluffy.
- Beat in eggs, vanilla and almond extract.
- Mix in flour, baking powder and salt.
- Press dough evenly into the pan.
- Bake 20 to 25 minutes, until edges are lightly golden.
- Cool completely.
- Beat frosting ingredients until fluffy.
- Spread over bars.
- Top with sprinkles and cut into squares.
20. White Chocolate Raspberry Swirl Bundt Cake
Each slice reveals gorgeous ribbons of raspberry, and it’s beautiful. This raspberry white chocolate bundt cake uses cake mix and pudding to create a super moist cake. It’s loaded with chopped up white chocolate and raspberry preserves. It is topped with a dreamy cream cheese frosting. It takes NO mixer and could not be easier to make but it sure looks like you slaved away over it. It’s a real stunner. Get the recipe
19. Chocolate Cheesecake Bars
These Chocolate Cheesecake Bars taste like a slice of silky, chocolate-infused cheesecake perched on top of a crunchy chocolate cookie crust. All of that creamy goodness without the fuss of baking in a springform pan. These easy to make bars slice up perfectly into cute squares that are so neat and tidy and simple to serve at parties, and can be made ahead of time which is a plus, especially during the hectic holiday season.
Chocolate Cheesecake Bars
Ingredients
Method
- Preheat oven to 325°F.
- Line an 8×8 pan with parchment paper.
- Mix cookie crumbs and butter.
- Press into the pan.
- Bake 8 minutes.
- Melt chocolate and let cool slightly.
- Beat cream cheese, cocoa powder and sugar until smooth.
- Beat in sour cream and vanilla.
- Beat in eggs one at a time.
- Mix in melted chocolate.
- Pour over crust.
- Bake 30 to 35 minutes, until the center barely jiggles.
- Cool completely.
- Chill at least 4 hours.
- Top with sprinkles and cut into squares.
18. Gingerbread Monkey Bread
One of our favorite recipes. We love this recipe on Christmas morning as we sit around in our pajamas pulling apart the warm and gooey gingerbread. Pull apart Refrigerated biscuit dough and coat in our delicious, homemade, gingerbread spices. Place in a bundt pan with our buttery brown sugar sauce, bake, and drizzle with simple vanilla icing. This recipe also makes a great dessert at holiday get-togethers. Get the recipe
17. Hot Chocolate Poke Cake
Pile high with whipped cream, mini marshmallows and drizzles of chocolate syrup, this cake tastes just like a mug of hot cocoa. A guaranteed winner with kids, and adults too! Poke holes in a chocolate cake (made from a mix for easy preparation), fill them with creamy hot chocolate pudding and top with whipped cream, chocolate syrup and mini marshmallows. It’s as easy as it sounds and tastes just like hot cocoa!
Hot Chocolate Poke Cake
Ingredients
Method
- Bake cake in a 9×13 pan according to the box.
- Cool 15 minutes.
- Poke holes all over with the handle of a wooden spoon.
- Whisk pudding mix, cocoa mix and milk for 2 minutes.
- Pour over cake right away, before it sets.
- Chill 1 hour.
- Spread whipped topping over the cake.
- Top with marshmallows and drizzle with chocolate syrup.
- Chill 1 more hour before serving.
16. Red Velvet Cake Roll
This Red Velvet Cake Roll can not only grace your holiday table as a showstopper, but you can also prepare it a day ahead. The technique seems more difficult than it really is, and it’s simply a super soft, tender red velvet cake rolled around a luscious cream cheese filling and makes for a showstopper dessert for holidays. Each slice features a beautiful red and white swirl.
Red Velvet Cake Roll
Ingredients
Method
- Preheat oven to 350°F.
- Line a 10×15 jelly roll pan with greased parchment.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Beat in vanilla, vinegar and food coloring.
- Fold in flour, cocoa, baking powder and salt.
- Spread batter evenly in the pan.
- Bake 12 to 14 minutes, until the top springs back.
- Dust a kitchen towel with powdered sugar.
- Flip warm cake onto the towel and peel off the parchment.
- Roll up cake in the towel from the short end.
- Cool completely, about 1 hour.
- Beat filling ingredients until smooth.
- Unroll cake and spread with filling.
- Roll back up without the towel.
- Chill 2 hours before slicing.
15. Peppermint Mocha Sandwich Cookies
Peppermint Mocha Sandwich Cookies are going to be the show stoppers on your holiday cookie tray. Richly flavored chocolate coffee cookies sandwiched with peppermint buttercream and dipped in chocolate and crushed candy canes. These cookies scream holiday and will be reminiscent of your favorite peppermint mocha from your local coffee shop. Get the recipe
14. S’mores Pie
This easy-make ahead dessert is a holiday crowd-pleaser. With a buttery, graham cracker crust, a luscious, silky chocolate filling and a gooey, broiled, golden, toasted, marshmallow topping, this is your favorite campfire treat in pie form, and it’s easy to cut into slices.
S’mores Pie
Ingredients
Method
- Preheat oven to 350°F.
- Mix graham crumbs, sugar and butter.
- Press into a 9-inch pie plate.
- Bake 10 minutes and cool completely.
- Heat cream until steaming.
- Pour over chocolate, rest 5 minutes, then stir smooth.
- Stir in vanilla and salt.
- Pour into crust.
- Chill until set, about 3 hours.
- Cover top with marshmallows.
- Broil 1 to 2 minutes, until golden.
13. Christmas Pavlova Wreath
A showstopper dessert for Christmas, a pavlova wreath is a ring of crisp on the outside, marshmallowy on the inside meringue piled high with whipped cream, red berries, pomegranate seeds and mint leaves that looks like an actual holiday wreath when done. It’s a light and refreshing way to end a big Christmas dinner, and it’s gluten-free to boot.
Christmas Pavlova Wreath
Ingredients
Method
- Preheat oven to 250°F.
- Draw a 9-inch circle on parchment and flip it over on a baking sheet.
- Beat egg whites to soft peaks.
- Add sugar 1 tablespoon at a time.
- Beat until stiff and glossy.
- Beat in cornstarch, vinegar and vanilla.
- Spoon large dollops around the circle to form a ring.
- Bake 1 hour.
- Turn off oven and cool inside with the door cracked, 1 hour.
- Whip cream and powdered sugar to soft peaks.
- Spread over the meringue ring.
- Top with berries, pomegranate seeds and mint.
- Dust with powdered sugar and serve right away.
12. French Crème Brûlée
Fancy, Yes, Difficult, No. Contrary to its upscale presentation, crème brûlée is surprisingly easy to make at home. Heavy cream is infused with a real vanilla bean; sugar and egg yolks are whisked in. Then the custard is baked in a water bath until it’s just set and silky-smooth. Before serving, sugar is torched on top to form a crackly caramelized layer. Plus, once they’re made, crème brûlées keep well for days in the refrigerator, meaning you could make them days in advance of Christmas dinner. Get the recipe
11. Bourbon Sour Cream Bundt Cake with Maple Glaze
Bursting with flavor, this cake is an adaptation of a classic Southern bourbon cake. It has a dense, moist, tender crumb courtesy of sour cream that adds a nice acidity too, bourbon and lemon zest add depth, and it’s capped with a sweet maple glaze. It’s the perfect indulgent cake for a holiday party or Christmas brunch and doesn’t require a complex frosting or intricate filling. Get the recipe
10. Peppermint Chocolate Mousse
Cool and light, this mousse balances rich chocolate with a hit of peppermint. It’s incredibly easy to make (no eggs!), coming together in minutes with nothing more than melted chocolate folded into whipped cream. Served in little glasses with a dollop of whipped cream and a sprinkle of crushed candy canes, it’s sure to impress.
Peppermint Chocolate Mousse
Ingredients
Method
- Heat 1/2 cup cream until steaming.
- Pour over chocolate, rest 5 minutes, then stir smooth.
- Cool to room temperature.
- Beat remaining cream, powdered sugar and peppermint to soft peaks.
- Fold 1/3 of the whipped cream into the chocolate.
- Gently fold in the rest.
- Spoon into 6 small glasses.
- Chill until set, about 2 hours.
- Top with whipped cream and candy canes.
9. Classic New York Cheesecake
Every holiday table needs a showstopping cheesecake. This rich, dense, ultra-creamy cheesecake bakes up beautifully. It’s my go-to holiday cheesecake as it freezes well for several months allowing me to make it way ahead of time. Baked slowly at a lower temperature in a water bath the cheesecake bakes up perfectly smooth. Top with fresh fruit, fruit compote or a cloud of whipped cream to make it Christmasy. Get the recipe
8. Yule Log (Bûche de Noël)
A traditional old-world dessert during Christmas, a yule log is a soft chocolate sponge cake, rolled around whipped cream, covered in chocolate buttercream and then piped to look like tree bark and dusted generously with powdered sugar (“snow”). It makes for a fun baking project, is incredibly pretty especially with added rosemary to mimic a walk in the woods, and makes a great holiday centerpiece.
Yule Log (Bûche de Noël)
Ingredients
Method
- Preheat oven to 350°F.
- Line a 10×15 jelly roll pan with greased parchment.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Beat in vanilla.
- Fold in flour, cocoa, baking powder and salt.
- Spread batter evenly in the pan.
- Bake 12 to 14 minutes, until the top springs back.
- Dust a kitchen towel with cocoa powder.
- Flip warm cake onto the towel and peel off the parchment.
- Roll up cake in the towel from the short end.
- Cool completely, about 1 hour.
- Whip filling ingredients to stiff peaks.
- Unroll cake and spread with filling.
- Roll back up without the towel and chill 1 hour.
- Beat frosting ingredients until fluffy.
- Cut a 2-inch piece off one end at an angle.
- Attach it to the side of the log as a branch.
- Cover with frosting.
- Drag a fork through the frosting for bark.
- Dust with powdered sugar and garnish with rosemary and cranberries.
7. Holiday Spice Cake
This spice bundt cake practically screams Christmas. Extremely moist, dense, loaded with raisins, cinnamon, and cloves, and generously dusted with powdered sugar on top, this is a nostalgic trip down memory lane. Not much work, lots of reward. It will fill your house with the most wonderful holiday scent. Get the recipe
6. Eggnog Bread Pudding
This bread pudding is perfect for the holidays, either as a dessert on Christmas Eve or for Christmas morning brunch. Cut into cubes, the rich brioche soaks up a custard spiked with creamy eggnog and lots of cinnamon and nutmeg, then bakes up with a golden, irresistible top and a soft and pillowy center. Finish it up by drizzling with eggnog glaze.
Eggnog Bread Pudding
Ingredients
Method
- Grease a 9×13 baking dish.
- Spread bread cubes in the dish.
- Whisk eggnog, eggs, brown sugar, butter, vanilla, cinnamon and nutmeg.
- Pour over bread and press down gently.
- Soak 20 minutes.
- Preheat oven to 350°F.
- Bake 45 to 50 minutes, until puffed and set in the center.
- Cool 10 minutes.
- Whisk glaze ingredients until smooth.
- Drizzle over the warm bread pudding.
5. Flourless Chocolate Cake
Flourless Chocolate Cake is rich and dense with just the right amount of fudgy texture. The combination of semisweet and milk chocolate and a touch of espresso delivers the ultimate chocolatey, non-bitter experience. A tall pile of light, raspberry-topped whipped cream finishes it off. Bonus: Since it’s gluten-free, you can share this rich chocolatey treat with everyone at the table. Get the recipe
4. Cranberry Orange Upside Down Cake
Easy enough to make on any old weekday, but pretty enough to grace your holiday table, this upside-down cranberry orange cake is the best of both worlds. Fresh cranberries cook up in the pan with a buttery brown sugar mixture, emerging as shiny red gems atop the finished cake. They also bring some great seasonal coloring. And they’re the perfect accompaniment to the soft, sweet, orangey sponge. The tangy fruit and the citrusy cake go perfectly together.
Cranberry Orange Upside Down Cake
Ingredients
Method
- Preheat oven to 350°F.
- Grease a 9-inch round cake pan.
- Pour melted butter into the pan.
- Sprinkle with brown sugar.
- Spread cranberries in an even layer.
- Whisk flour, baking powder and salt.
- Beat butter and sugar until fluffy.
- Beat in eggs, orange zest and vanilla.
- Mix in sour cream and orange juice.
- Mix in flour mixture until just combined.
- Spread batter over cranberries.
- Bake 40 to 45 minutes, until a toothpick comes out clean.
- Cool 10 minutes.
- Flip onto a serving plate.
3. Eggnog Cheesecake
This Eggnog Cheesecake is going to be your new favorite holiday cheesecake!! A spiced gingersnap crust with an incredibly dense and rich filling of real eggnog and nutmeg makes for one heck of an impressive holiday cheesecake. Top it with whipped cream and some more nutmeg and you’re good to go. Plus, you’ll be making this cheesecake a day ahead which will leave room in your oven while cooking up Christmas dinner and baking in a water bath guarantees a crack free cheesecake!
Eggnog Cheesecake
Ingredients
Method
- Preheat oven to 325°F.
- Wrap the outside of a 9-inch springform pan in 2 layers of foil.
- Mix crust ingredients and press into the pan.
- Bake 10 minutes.
- Beat cream cheese, sugar and flour until smooth.
- Beat in eggnog, vanilla, rum extract and nutmeg.
- Beat in eggs one at a time on low speed.
- Pour over crust.
- Set pan in a roasting pan and add 1 inch of hot water.
- Bake 60 to 70 minutes, until the center barely jiggles.
- Turn off oven and cool inside with the door cracked, 1 hour.
- Chill at least 6 hours.
- Top with whipped cream and nutmeg.
2. Christmas Tree Cake Dip
If there’s one viral recipe we’re happy to pass along, it’s this dip made with Christmas tree snack cakes. Combine them with cream cheese, a whipped topping and sprinkles for a fluffy, sweet dip that tastes just like the cakes themselves. It takes 10 minutes to make and guests will go through this dip before anything else. Serve it with graham crackers, vanilla wafers, pretzels or strawberries.
Christmas Tree Cake Dip
Ingredients
Method
- Set aside 1 tree cake for topping.
- Beat remaining cakes and cream cheese until smooth.
- Fold in whipped topping.
- Spread into a serving bowl.
- Chop the reserved cake and sprinkle on top.
- Add sprinkles.
- Chill 1 hour before serving.
1. Gingerbread Trifle with Caramel and Bourbon Cream
Trifle is one of my favorite desserts to make during the holiday season. Layers of warmly spiced gingerbread cake are piled into a trifle dish with heaps of homemade bourbon whipped cream, crunchy pecans and juicy pomegranate seeds then drenched in a luscious blanket of gooey caramel sauce. The result is nothing short of stunning. You could make the gingerbread a day ahead to make things easier or cheat with a box of gingerbread mix. This trifle will be a definite hit at your Christmas Eve or Christmas Day feast. Get the recipe
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