I found a pin on Pinterest ages ago for something similar to the above photo using candy corn for Halloween treats. So I tweaked it to make it appropriate for spring and Easter. These are so easy, but so cute! Preheat the oven to 325, line a baking sheet with parchment paper, place square pretzels over the entire pan and place unwrapped Hershey's Hugs on each pretzel. Place in oven for two minutes. Remove and carefully place an Easter-colored M&M on each melted Hug. Place in the freezer for an hour, then store in a parchment-lined container in the fridge. I like to place a handful in a small sandwich bag tied with pastel ribbons before giving them out. People go nuts of these easy little things, I'm not joking.
I also made strawberry shortcake cups, a recipe my mom has been making for ages. She always makes it on Easter Sunday, and then many many times throughout the spring and summer. While she usually makes this recipe in a large trifle dish, I decided to make individual cups to bring into work for a coworker's birthday.
Strawberry Shortcake Cups
- 2 packages of fresh strawberries, sliced into quarter segments
- 1 box of instant vanilla pudding mix
- 1 container of whipped topping (like Cool Whip), thawed
- 1 package of frozen pound cake, thawed and cubed into quarter inch segments
- 8 disposable clear cups
Prepare the pudding per instructions. I actually use coconut milk to make pudding. It makes it a bit less sweet and a bit more creamy. Place a layer of pound cake at the bottom of each cup. Top with a layer of pudding, a layer of whipped topping and finally the layer of strawberries. Repeat once more and you're done! Chill and serve.
I wanted to make each of the cups look like this, but I ran out of time to find sweetly patterned tape. But it's on my craft supply list, so I'll be prepared next time!