Easter is only three weeks away and as usual, for any major holiday, I’m planning a countdown to Easter, again starting with desserts, focusing on recipes that are super easy and delicious. If you can open a box and operate an electric mixer (or whisk) you’ve got this.

You won’t even need a stove to make an impressive Strawberry Trifle. Simply use a clear glass bowl to show off the beautiful layers of cake, strawberries and creamy filling. Light and refreshing Lemon Lush is also no-cook but does require a bit of refrigeration.

If rich is to your liking try Coconut Cream Poke Cake. Whether sheet or layer cake you can’t go wrong with a white cake that’s drenched in coconut cream sauce topped with whipped cream and toasted coconut. It screams Easter, especially with a few jelly beans scattered on top.

Strawberry Trifle

1 (3.5-ounce) package vanilla instant pudding

1 cup sour cream

1 cup milk

1 tsp. grated orange peel

2 cups whipping cream, whipped OR frozen whipped topping, thawed

1/2 of a 10-inch angel food cake, cut into bite-size pieces (can also use pound cake)

2 pints fresh strawberries, hulled and sliced

Directions: In large mixing bowl combine pudding mix, sour cream, milk and orange peel. Beat with electric mixer on low speed, scraping bowl often, till thick and well mixed, 1 to 2 minutes. By hand, fold in whipped cream.

In a trifle bowl or large clear glass bowl layer half of the cake pieces, a third of the strawberries and half the pudding mixture. Repeat layers. Arrange remaining berries on top. Cover and chill at least 2 hours. Serves 10.

Coconut Cream Cake

(A rich coconut cream sauce turns a plain white cake mix into a moist and luscious masterpiece.)

1 (18.25-ounce) package white cake mix

3 eggs

1/3 cup vegetable oil

1 cup water

1/2 tsp. coconut extract

1 (14-ounce) can coconut cream

1 (14-ounce) can sweetened condensed milk

1 cup heavy whipping cream

1 T. white sugar

1 cup flaked coconut

Directions: Preheat oven to 350-degrees F. Grease and flour a 9x13x2-inch pan or for a layer cake use (2) 9-inch round or square cake pans.

In a large bowl, mix together the cake mix, eggs, oil, water and coconut extract. Beat 2 minutes and pour into pan(s). Bake about 30 minutes, or until a wooden pick inserted into center comes out clean.

In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into the top in even rows with a chopstick or a large fork. Pour milk mixture over the top, allowing it to soak into the cake. Refrigerate for several hours or overnight.

In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over chilled cake (for layer cake use some of whipped cream as filling.) Sprinkle top of cake with coconut. Refrigerate leftovers. Serves 24.

Lemon Fluff Dessert

1 (12-ounce) can evaporated milk

1(3-ounce) package lemon gelatin

1 cup sugar

1 1/3 cups boiling water

1/4 cup fresh lemon juice

1 3/4 cups graham cracker crumbs

5 T. butter, melted

Directions: Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate till syrupy, about 1 1/2 hours.

In a small bowl combine crumbs and butter. Set aside 2 tablespoons for garnish. Press remaining onto the bottom of a 13×9-inch pan. Beat chilled milk till soft peaks form. Beat gelatin till tiny bubbles form. Fold milk into the gelatin. Pour mixture over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate till set. Cut into squares.