Now that the holidays are over, Easter is basically right around the corner. A favorite of coffee creamer lovers everywhere, International Delight, has just brought back its most fabulous flavor for the season, and shoppers are raving about it already.
It’s Like Marshmallow, But Stronger
Peeps-flavored coffee creamer is back. It turns out that sugar-coated marshmallows taste pretty good in coffee, because this flavor is already in stores and it’s only January. International Delight is no stranger to pushing the flavor boundaries (hello, Reese’s creamer), but we’re surprised that so many coffee drinkers love this sweet marshmallow treat. In fact, some shoppers reported stocking up last Easter!
The One Thing You Should Know Before You Buy
Keeping true to the Peeps hue, International Delights made the creamer itself a bright yellow. You read that right—YELLOW. The brand justified it on their site by saying, “Because it’s PEEPS and we can.” Hey, more power to ’em!
Possibly the best part about this new flavor is the bottle. It’s a pretty pastel made to complement the Easter season, and it will definitely stand out among the Easter Jell-O salads in your refrigerator.
Keep Your Eyes Open for This Peeps Creamer
Peeps fanatics are in luck. The creamer hit the shelf way early this year. It’s listed on both the Walmart and Target websites, and we’ve heard that it’s at Meijer, too. Not at your local grocery store yet? Don’t worry. According to the International Delight website, you’ll be able to find it in most major retailers well before Easter.
Remember, the Peeps coffee creamer will only be around for a limited time. Stock up now for Easter morning!
Easter Desserts to Pair with Your Coffee
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Rhubarb Crisp
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Winning Apricot Bars
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.—Jill Moritz, Irvine, California
Pina Colada Tube Cake
We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Bunny Tails
My granddaughters and I came up with this clever and easy idea for Easter. —Kelly Ciepluch, Kenosha, Wisconsin
Jumbleberry Crumble
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania
Nutella-Stuffed Strawberries
Gourmet strawberries are pricey to order but easy to make. We serve strawberries with hazelnut spread as a crowd-pleasing appetizer or dessert. —Darlene Brenden, Salem, Oregon
Mimosa Butter Cookies
You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico
Aloha Cupcakes
A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. —Shannon Dobos, Calgary, Alberta
Berry, Lemon and Doughnut Hole Trifle
I was able to whip up this quick, yet impressive dessert, in only a few minutes after my son called and said he was bringing home his college roommates. It's been a family favorite ever since. —Ellen Riley, Murfreesboro, Tennessee
Chunky Banana Cream Freeze
Everyone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. —Kristen Bloom, Okinawa, Japan
Nutella Hand Pies
These pint-size Nutella hand pies made with puff pastry are too good to keep to yourself! —Taste of Home Test Kitchen
Easy Pistachio Tube Cake
Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Citrus Mini Cakes
These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.
Lemony Cream Cheese Bars
Anytime I can take a recipe that has been handed down two generations and lighten it up while keeping the delicious flavor memories intact, I’m a happy girl. —Patti Lavell, Islamorada, Florida
Pineapple Upside-Down Dump Cake
This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas
Lemon Berry Dump Cake
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
Rosey Raspberry Salad
Whenever I make this pretty raspberry salad, people talk! It's a festive side dish that works well for celebrations throughout the year. —Jane Vanderground, Macedonia, Ohio
Toffee-Peach Ice Cream Pie
A sugar cone and brickle crust, fresh peaches and ice cream—you can't go wrong! Top with hot caramel for a delectable frozen treat. —Kim Ciepluch, Kenosha, Wisconsin
Dutch Apple Pie Tartlets
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York
Strawberry-Banana Pudding Cake
This luscious pink pudding cake is so easy to put together. Top it with ice cream and fresh fruit, and you have one very happy family. —Nadine Mesch, Mount Healthy, Ohio
Mom's Lemon Sugar Cookies
These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor, go ahead and kick it up a notch. It's also fantastic made with orange instead. —Nancy Foust, Stoneboro, Pennsylvania
Peeps Sunflower Cake
The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
Tender Pecan Logs
Folks always ask me to make these tender nutty logs. They're not overly sweet and pair perfectly with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
Almond-Coconut Lemon Bars
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Banana Pudding
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I first saw him at the airport last fall, I just grabbed hold of him and busted out crying. Back home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true Southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
Jelly Bean Bark
Homemade Easter candy really doesn't get easier than this. It's so simple—all you need are three ingredients, a microwave and a pan! —Mavis Dement, Marcus, Iowa
Mamaw Emily's Strawberry Cake
My husband loved his Mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Lime & Gin Coconut Macaroons
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
Lemon Sheet Cake
Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this lemon sheet cake cold, so I cut it into squares and freeze before serving. —Alyce Dubisar, North Bend, Oregon
Coconut Creme Chocolates
I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas
Cinnamon Apple Pan Betty
I found this recipe soon after I was married many years ago. You'll need just a few ingredients, which you probably have on hand. It's super quick to put together, too. It's a favorite of ours during fall and winter, when apples are at their best. —Shirley Leister, West Chester, Pennsylvania
Roro's Pineapple Cookies
My memories of Christmas always include my mom's pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey
Chocolate Hazelnut Pudding Torte
This recipe is a busy mom's twist on one of my favorite desserts—tiramisu. The dish is simple to assemble and great to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! —Cheryl Snavely, Hagerstown, Maryland
Easy Cream Pie
Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor
Raspberry Cream Sugar Cookies
We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.—Heidi Farnworth, Riverton, Utah
Lemon Bark
I wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. The bark was a lovely treat during a springtime shower but would be nice year-round. —Diana Wing, Bountiful, Utah
Blueberry Rhubarb Country Tart
When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
Puffed Apple Pastries
For a little extra indulgence, serve these oven-fresh pastries with a scoop of creamy vanilla ice cream. Cherry pie filling can be substituted for the apple. —Taste of Home Test Kitchen
Double Peanut Pie
I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown here, and I always look for ways to use local products. —Vivian Cleeton, Richmond, Virginia
Jelly Bean Cookies
It's a family tradition for my grandmother and me to make these colorful cookies every year for the holidays. —Cheyenne Fink, Pleasantville, Pennsylvania
Strawberry Biscuit Shortcake
It seams Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans. My favorite was when she served them like this—topped with fresh strawberries and whipped cream! —Elaine Gagnon, Pawtucket, Rhode Island
Pistachio and Coconut Cake
This coconut cake is good any time of the year, but the color is perfect for St. Patrick's Day. The secret is adding instant pistachio pudding mix into the cake mix and the frosting. —Dora May Meredith, Rockford, Illinois
Carrot Cookie Bites
This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
Rhubarb Dream Bars
Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. —Marion Tomlinson, Madison, Wisconsin
Grapefruit Yogurt Cake
We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too! —Maiah Miller, Montclair, Vermont
Apple Butterscotch Crisp
I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. —Jolanthe Erb, Harrisonburg, Virginia
Lemony Coconut Macaroons
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, Montana
Dark Chocolate Croissant Bread Pudding
Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
Nut Fruit Bark
Here's a sophisticated version of fruit bark. Dark chocolate turns into a rich mocha flavor with the espresso powder. If you're a fan of sweet-salty tidbits, make sure to use the sea salt. —Thomas Faglon, Somerset, New Jersey
Easy Lemon Berry Tartlets
These tarts are a quick and easy way to get your cheesecake fix. —Elizabeth Dehart, West Jordan, Utah
Coconut Banana Cookies
This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. —Elyse Benner, Solon, Ohio
Slow-Cooker Lava Cake
I love chocolate. Perhaps that's why this decadent slow-cooker cake has long been a family favorite. Sometimes I serve it warm, with vanilla ice cream; the cake can also be served cold. —Elizabeth Farrell, Hamilton, Montana
Carrot Dump Cake
Our family loves carrot cake so much, I experimented to find an easy way to make it so we could enjoy it all the time. This super moist dump cake version makes my family smile when it suddenly appears on the table. —Bonnie Hawkins, Elkhorn, Wisconsin
Banana Cream Pie with Cake Mix Crust
I added something special to the classic banana cream pie: A crunchy peanut-buttery streusel tops it off. —Matthew Hass, Franklin, Wisconsin
Chocolate-Covered Raisin Cookies
My family loves these moist, chewy cookies. They're a year-round treat at our house...a batch never lasts long. —Karen Bourne, Magrath, Alberta
Cheesecake Berry Parfaits
Berry season is a real treat for me. This layered delight is an easy way to enjoy a hint of cheesecake, and it’s a refreshing change from traditional pudding and fruit parfaits. —Patricia Schroedl, Jefferson, Wisconsin
Makeover Pineapple Upside-Down Cake
Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! —Mary Lou Moeller, Wooster, Ohio
Slice & Bake Coconut Shortbread Cookies
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
Lemon Bars
These lemon squares are a delightful recipe from my mother's file. I've been serving it for many years. This lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
All-American Sheet Cake
My sweet and tangy sheet cake piled with fresh whipped cream and juicy fruit is so good, you might just want to eat it for breakfast. —James Schend, Pleasant Prairie, Wisconsin
Blueberry Graham Dessert
When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen
Blueberry Slump
My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older! —Eleanore Ebeling, Brewster, Minnesota
Pear Bundt Cake
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
Coconut Pecan Pie
We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a recipe my mom got from a pot holder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky
Peanut Butter Oatmeal Cookies
My husband loves homemade treats, and these easy peanut butter oatmeal cookies are probably his favorite. The wheat flour and oats give these cookies a distinctive flavor.
First-Place Coconut Macaroons
These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me for some, too! I especially like that this macaroon recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
Lemon Pudding Dessert
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
Peach Cobbler Dump Cake
This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. —Keri Sparks, Little Elm, Texas
Coconut-Layered Pound Cake
If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! —Linda L. Nichols, Steubenville, Ohio
Almond Blondies
These make a nice change from the typical chocolate brownie. When I bake up a batch, they never last long at my house.—Cindy Pruitt, Grove, Oklahoma
Blueberry-Lemon Upside-Down Cake
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan
Elvis' Pudding Cake
I love the flavors of peanut butter and banana together, and this slow cooker pudding cake is just like eating an Elvis sandwich, only sweeter! Banana chips add a surprisingly crunchy texture; find them near the dried fruit in your grocery store. —Lisa Renshaw, Kansas City, Missouri
Not Your Mama's Seven-Layer Bars
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
Peanut Butter Sheet Cake
A minister's wife gave me this recipe...and my family loves it. It's a great treat to share. —Brenda Jackson, Garden City, Kansas
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Laurie Dixon