Easy easter dessert recipes are the stuff of legend.

They’re filled with rich chocolate chips, a creamy strawberry cream filling, and even a little bit of whipped cream.

But sometimes they’re filled only with delicious desserts, like this easy dessert from the archives of the food blog Nosh.

It’s got everything you could ever need: a delicious strawberry cream pie, a decadent chocolate and strawberry cake, and a chocolate sponge cake.

Nosh makes a lot of dessert recipes, but this one has the best strawberry cream in the world.

Happy Easter, everyone!

We’re excited to share this new recipe with you.

Here’s the recipe, which uses only the same ingredients as the previous version: I made this version of this recipe last summer.

I love how the strawberries are blended into the filling, so they become just the right amount of crunchy and chewy.

This time, I substituted strawberries for the white chocolate chips.

The strawberry filling has a more vanilla taste than the white chips, so I used a bit more vanilla extract to give it that extra depth.

And of course, it’s not just for Easter.

The recipe is perfect for any season, including fall and winter.

The recipe also makes two-inch ice cream, so you can have this as a dessert or as an easy dessert to prepare on the go.

I used the leftover strawberry cream to make an easy vanilla ice cream cake.

I added a little more cream to the bottom of the cake for extra richness.

You can make this recipe ahead of time and freeze it in an airtight container.

As a dessert, this one is perfect to have with a big group.

It also is delicious for a single serving.

Easy easter cake from Nosh This recipe is from the Nosh archives, so it’s available for free online.

These chocolate cookies are filled with a chocolatey, sweet cream filling.

Ingredients for two-and-a-half inch ice cream: 3/4 cup semisweet chocolate chips (I used Hershey’s) 3 tablespoons white chocolate (I use Hersheys, Trader Joe’s, or Nestle’s) 1/2 cup heavy cream 1/4 teaspoon vanilla extract 1/3 cup confectioners sugar, packed 1/8 teaspoon baking powder 3/8 cup butter, softened 1/5 cup heavy whipping cream (about 1 cup) 3 large eggs, at room temperature 1/6 cup milk 1 tablespoon heavy whipping or shortening 1 tablespoon vanilla extract (optional) Directions: Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, whisk together semisolid chocolate chips and white chocolate until blended. 

Add cream, vanilla, and confectioner’s sugar and mix until well blended.

Remove from the heat and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, whip together the cream, eggs, and butter until combined.

Beat in the heavy whipping until stiff peaks form.

Add the remaining heavy whipping ingredients and beat until incorporated.

Add milk and vanilla extract and mix just until incorporated, scraping down the sides of the bowl. 

Spread the batter evenly on an ungreased 9×13-inch pan, making sure that all the batter is evenly coated.

Bake for 30 to 35 minutes, until the edges are set and the center is set.

Cool on a rack.

Serve with whipped cream, if desired.