No Bake Easter Snack Cakes
on Apr 05, 2022, Updated Feb 09, 2024
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For a fun Easter treat, look no further than these adorable no bake Easter snack cakes.
Using refrigerated pound cake and filled with strawberry jelly and cream, these cakes are dipped in chocolate for the perfect spring treat.
Welcome the Easter bunny this year with layered snack cakes and Egg truffles! These are so cute on the table and they are downright delicious.
Make them a day ahead for an easy grab and go dessert for Easter brunch along with these fun Easter dirt pudding cups and you have a party!
Easter Snack Cakes – Ingredients
This is a simple recipe with easy to find ingredients. You will need up to an hour to put these together including resting time for the chocolate to set.
Here’s what you need:
- Sara Lee pound cake
- Cool Whip
- Vanilla instant pudding
- Milk
- Strawberry jelly
- White melting chocolate
- Pink melting chocolate
- Bunny Cookie Cutter
- Crisco (for thinning the chocolate)
Prepare the Cakes
Once you have your ingredients, the first step is to slice the poundcake into fourths and use the bunny cookie cutter to create 8 bunny shapes.
Depending on the size of your cookie cutter, cut as many bunnies as you can.
Mine was a little on the large side so I was able to get about 2 bunnies from each of the four slices of cake.
Use leftover cake to fill in any gaps. These won’t show once they are dipped in chocolate.
Once you have your bunnies, set the scraps aside in a medium size bowl.
Next, spread the jelly over half of the bunnies.
Create the filling
For the filling and bunny tail, we’re going to mix the vanilla instant pudding with milk.
Then, add in the Cool Whip and stir together.
This mixture will likely make more than you need for this project, so you will end up with leftovers to enjoy!
Spread a layer of creme filling over the jelly and add plain bunny layer on top.
Scrape any excess filling off the sides of each bunny.
Create Easter Egg Truffles
Using the rest of the scraps and more of the pudding mixture, we will create our little Easter eggs.
Stir in a bowl until well combined.
Use your hands to roll the dough and form unto an egg shape.
With my leftovers, I was able to make about 9 egg truffles. Pop these in the refrigerator to chill while you dip the bunnies.
Dip Easter Cakes in Chocolate
Add the white chocolate to a microwave-safe bowl with a little bit of Crisco or coconut oil and heat for 30 seconds at a time, stirring between each increment.
Dip each bunny in the white chocolate and use a spoon or offset spatula to be sure the cakes are fully covered.
Allow to dry on wax paper.
Tip: Do not worry about perfection. The drizzles at the end will hide a lot!
Repeat this process with the pink melting chocolate and dip each of the eggs.
Once the chocolate has set, use the alternating colors to create drizzles on top.
The last step is to add the bunny tails!
Scoop some of the leftover pudding into a piping bag and pipe a small amount on each bunny for the tail.
So cute! These little cakes would look great next to our Easter bunny gnome cookie cups. Dessert for everyone!
How to Store Leftovers
Our Easter snack cakes will need to be refrigerated due to the dairy products. This also helps to keep them nice and firm.
If you will be making them ahead, make sure they are fully set and store them in an airtight container or on a plate covered with plastic wrap.
TIP: If you plan to save these for later, I recommend adding the bunny tails just before eating so they don’t get smushed.
Enjoy!
Easter Cakes Recipe
Ingredients
- 1 Sarah Lee Pound Cake, sliced into fourths
- 3/4 cup Milk
- 1 box Instant vanilla pudding
- 1 tub Cool Whip
- 2 tbsp Strawberry Jelly
- 1 bag White melting chocolate
- 1/2 bag Pink melting chocolate
Instructions
- Slice the poundcake into fourths and use the bunny cookie cutter to create 8 bunny shapes.
- Depending on the size of your cookie cutter, cut as many bunnies as you can. Mine was a little on the large side so I was able to get about 2 bunnies from each of the four slices of cake.
- Use leftover cake to fill in any gaps. These won’t show once they are dipped in chocolate. (see image in post for details)
- Once you have your bunnies, set aside the scraps aside in a medium size bowl.
- Next, spread the jelly over half of the bunnies.
- Add the milk and vanilla instant pudding to a bowl and stir to combine.
- Add Cool Whip to pudding
- Spread a layer of creme filling over the jelly and add plain bunny layer on top.
- Scrape any excess filling off the sides of each bunny.
- Add the rest of the scraps and about 1/3 cup of the pudding mixture and stir until a dough forms.
- Use your hands to roll the dough into balls and form into an egg shape. I was able to make 9 eggs.
- Add the white chocolate to a microwave-safe bowl with a little bit of Crisco or coconut oil and heat for 30 seconds at a time, stirring between each increment.
- Dip each bunny in the white chocolate and use a spoon or offset spatula to be sure the cakes are fully covered and allow to dry on wax paper
- Repeat this process with the pink melting chocolate and dip each of the eggs.
- Once the chocolate has set, use the alternating colors to create drizzles on top.
- Finally, scoop some of the leftover pudding into a piping bag and pipe a small amount on each bunny for the tail. If serving the next day, wait to add the tail until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
