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Easter Lilies

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Easter Lilies

Easter lilies are a traditional Easter dessert for my family. Made with The Perfect Pie Crust Mix, the lightly sweetened cake, rolled and topped with a dollop of whipped cream and a yellow jelly bean, are the perfect sweet ending.

Easter Lilies
Makes 10-12 Lilies


For the Lilies

For the Whipped Cream

  • 2 c. heavy whipping cream
  • 3 tbsp confectioner's sugar
  • 1 tsp vanilla.


  1. Beat eggs in an electric mixer to a stif froth, about 2-5min. 
  2. Combine Pie Crust Mix, baking powder and cream of tartar.
  3. Add sugar, vanilla, then the pie mix and mix until combined.Increase speed until the batter is smooth.
  4. Drop by large scoop fulls of batter onto a greased cookie sheet, about 4 at at time. *Note: Do not use parchment paper.
  5. Spread into approx. 5 ½" circle.
  6. Bake at 375 for 6 minutes. Lilies should be just starting to brown.
  7. Let cool for about 30 - 40 seconds. Gently loosen the cake from the pan. 
  8. Fold into a "V" shape and turn upside down on a parchment paper and cool completely.
  9. Flip over and fill with whipped cream.
  10. Serve with a yellow jelly bean or chocolate egg and dusted with powdered sugar.

Happy Easter!


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