DESSERTS DON THEIR EASTER BEST.

Byline: Natalie Haughton Daily News Food Editor

Whether you're the designated Easter cook or have been assigned to bring dessert to the celebration next Sunday, today's sweet finales are decked out in style and will do you proud.

We've selected them with busy cooks in mind. All are easy to prepare and will have you in and out of the kitchen in a hurry. There are creations designed for a variety of tastes - from fruit and chocolate fanciers to nut lovers.

A Rabbit Cake is a great choice for a table centerpiece - either on an Easter table or an Easter dessert buffet. Children will love it and may even want to get into the act to help decorate it. The cake is based on two 9-inch round chocolate cake layers. Either make the cake from scratch with the Easy Chocolate Cake recipe, or use a cake mix.

Once they layers have cooled, cut them as shown in the diagram that accompanies the directions and arrange on a large serving tray or baking sheet or a large cardboard piece covered with foil, then doilies. Frost with frozen whipped topping, thawed; store-bought frosting; or your favorite homemade 7-Minute frosting. Then sprinkle with white coconut and decorate the ears and bow tie with pink-tinted coconut and the bunny's face as desired with colorful candies. If you use whipped topping for frosting, assemble the cake as close to serving time as possible (no more than two hours ahead), unless you have room to store it in the fridge. Otherwise, it's advisable to use one of the other suggested frostings.

For the fat and calorie-conscious dessert eaters in your midst, offer a Strawberry Cream Cheese Brownie Pie featuring a package of low-fat fudge brownie mix baked in a round pan. It's topped with a mixture of fat-free cream cheese, fresh strawberries and fat-free hot fudge ice cream topping.

Fluffy Fruited Cheesecake is a no-bake creation that is a breeze to make with cream cheese, sugar and whipped topping. If you prefer, you can substitute real whipped cream for the whipped topping for a richer, more luxurious dessert. Turn the mixture into a prepared graham cracker or chocolate crumb crust (purchase a crust in the supermarket or make your own) and adorn the top with colorful prepared cherry or other fruit pie filling. The mixture is also delicious piled in a baked cookie crust.

If berries are your passion, whip up the light Lemon Berry Cool and Easy Pie quickly with lemon-flavored gelatin, lemon peel, whipped topping and your choice of strawberries, blueberries or raspberries. Another option when berries are too expensive is to use berry preserves.

A two-layer chocolate cheesecake is ideal for cheesecake fans who prefer chocolate. Simply make a single batter, then stir melted semisweet chocolate into part of it to make the duo of flavors in the finished dessert. Directions are also included to make the dessert into bars if desired.

For a fun dessert for the kids, offer Easter Pudding Sundae Cones - or let them make them at the end of a spring meal. They're fast to create with a package of instant pudding mix, canned pineapple and ice cream cones. Top with colored jelly beans, peanuts, dried fruits (such as apricots) or whatever else strikes your fancy.

There are plenty of other options to peruse here and consider making as well - Lime and Macadamia Nut Tart, Strawberry Cookie Pizza and more along with two of my personal favorites, Chocolate Brandy Cake and Decadent Mixed Nut Chocolate Tart.

It's time to get on with the Easter dessert parade. Happy Easter!

RABBIT CAKE

2 1/4 cups sweetened flaked coconut

Red food coloring

2 baked 9-inch round cake layers, cooled (See Note)

2 1/2 cups thawed, frozen whipped topping

2 green starlight mints (for eyes)

2 green gumdrops (for eyes)

Red string licorice (for whiskers and mouth)

1 small purple gumdrop (for nose)

Red licorice sticks (to outline bow tie)

Chewy candies (for bow tie)

Tint 1/4 cup coconut pink using red food coloring by placing both in a plastic food bag and shaking until evenly colored.

Leave one cake layer whole; cut remaining cake as shown in diagram.

Using a small amount of whipped topping to hold pieces together, arrange cake on a serving tray.

Frost cake with remaining whipped topping. Sprinkle center of bunny's ears with pink coconut. Sprinkle remaining 2 cups white coconut over bunny's head and outer edges of ears.

Decorate cake as desired using remaining items listed in ingredient list. Store cake in refrigerator. Makes 12 to 16 servings.

NOTE: Use Easy Chocolate Cake (recipe follows) OR make cake layers using a packaged mix.

EASY CHOCOLATE CAKE

6 squares (1 ounce EACH) semisweet chocolate

3/4 cup (1 1/2 sticks) butter OR margarine

1 1/2 cups sugar

3 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon baking soda 

1/4 teaspoon salt

1 1/2 cups water

Microwave chocolate and butter in a large microwavable bowl on high (100 percent) power 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate mixture until well-blended. Beat in eggs, 1 at a time with an electric mixer on low speed, until completely mixed. Add vanilla. Stir in 1/2 cup flour, baking soda and salt. Beat in remaining 2 cups flour, alternately with water, until well-blended and smooth.

Pour into 2 greased and floured 9-inch round layer cake pans.

Bake in preheated 350-degree oven 35 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire racks.

STRAWBERRY CREAM CHEESE BROWNIE PIE

BROWNIE:

1 package (15.1 ounces) low-fat fudge brownie mix

1/2 cup water

TOPPING:

1 package (8 ounces) fat-free cream cheese, softened

1/4 cup sugar

1 cup sliced strawberries OR bananas

2 tablespoons fat-free hot fudge topping

For Brownie, spray bottom of a 9-inch round baking pan with nonstick cooking spray. In a large bowl, combine brownie mix and water. Beat 50 strokes by hand. Spread in prepared pan.

Bake in preheated 350-degree oven 28 to 32 minutes. Cool in pan 15 minutes; remove from pan. Cool completely.

Meanwhile for Topping, in a small bowl, combine cream cheese and sugar; beat until smooth. Spread cream cheese mixture over cooled brownies. Arrange strawberries over cream cheese mixture.

Just before serving, stir hot fudge topping until smooth; drizzle over strawberries. Store in refrigerator. Makes 8 servings.

FLUFFY FRUITED EASTER CHEESECAKE

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 tub (8 ounces) frozen whipped topping, thawed

1 prepared (6-ounce) graham cracker crumb crust

1 1/2 cups cherry pie filling OR other fruit pie filling of your choice

Beat cream cheese and sugar in a large bowl with a wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into prepared crust.

Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie. Store leftover cheesecake in refrigerator. Makes 8 servings.

NOTE: Soften cream cheese in microwave on high (100 percent) power 15 to 20 seconds.

LEMON BERRY COOL AND EASY PIE

2/3 cup boiling water

1 package (4-serving size) lemon flavor gelatin dessert

1/2 cup cold water

Ice cubes

2 teaspoons grated lemon peel

1 tablespoon fresh lemon juice

1 tub (8 ounces) frozen whipped topping, thawed

1 cup sliced fresh strawberries, blueberries OR raspberries OR 1/3 cup strawberry, blueberry OR raspberry preserves

1 prepared (6-ounce) graham cracker crumb crust

Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

Stir in lemon peel, lemon juice and whipped topping with a wire whisk until smooth. Stir in fruit. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into prepared crust.

Refrigerate 6 hours or overnight until firm. Garnish with additional fresh fruit and whipped topping if desired. Makes 8 servings.

DOUBLE CHOCOLATE LAYER CHEESECAKE

2 packages (8 ounces EACH) cream cheese (use neufchatel if desired), softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

3 squares (1 ounce EACH) semisweet chocolate, melted and slightly cooled

1 (9-inch) ready-to-use chocolate flavor crumb crust (6 ounces)

Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well-blended. Add eggs; mix until blended. Stir melted chocolate into 1 cup batter.

Pour chocolate batter into crust. Top with remaining plain batter.

Bake in preheated 350-degree oven 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

CHEESECAKE BARS: Omit crust. Line 8- OR 9-inch square baking pan with foil. Mix 1 1/2 cups chocolate sandwich cookie crumbs and 1/4 cup butter, melted; press into bottom of pan. Prepare cheesecake batter and layer in pan as directed. Bake and cool as directed. Cut into bars. Makes 16.

MINI CHEESECAKE BASKETS

2 packages (8 ounces EACH) cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

12 vanilla wafers OR chocolate sandwich cookies

Thin licorice whips, cut into 5-inch pieces

Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well-blended. Add eggs; mix until well-blended. Place cookies on bottom of each of 12 paper-lined muffin cups.

Pour cream cheese mixture into muffin cups.

Bake in preheated 350-degree oven 20 minutes or until centers are almost set. Cool. Refrigerate until ready to serve. Top with tiny candies or fresh fruit if desired. Shape licorice to make basket handles. Makes 12 servings.

EASTER PUDDING SUNDAE CONES

1 package (4-serving size) vanilla OR chocolate INSTANT pudding and pie filling mix

1 1/4 cups nonfat OR low-fat milk 

2 cans (8 ounces EACH) crushed pineapple OR pineapple tidbits 

8 ice cream cones with flat bottoms

1 tablespoon chopped peanuts

1 tablespoon chopped dried apricots OR raisins

Whipped cream (optional)

Jelly beans (optional)

Stir pudding mix and milk together with a wire whisk or rotary beater 2 minutes.

Drain pineapple; stir 1/2 of pineapple into pudding. Cover; refrigerate 10 minutes or until soft-set.

Stand empty ice cream cones on a serving plate. Spoon 1/2 of remaining well-drained pineapple into bottoms of each cones.

Evenly divide pudding into cones (chill any leftover pudding to serve another time).

Garnish top of each cone with remaining pineapple. Sprinkle with peanuts and dried apricots. Top with whipped cream and decorate with jelly beans. Serve immediately. Makes 8 servings.

LIME AND MACADAMIA NUT TART

1 1/3 cups all-purpose flour

1/2 cup plus 1/3 cup margarine OR butter

1/4 finely chopped macadamia nuts

1/4 cup powdered sugar

2 eggs

1/2 cup granulated sugar 

1 tablespoon grated lime peel

1/3 cup margarine OR butter, melted and cooled

1/4 to 1/3 cup lime juice

Whipped topping

In a medium bowl, mix flour, 1/2 cup margarine, softened, nuts and powdered sugar with a fork until crumbly.

Press firmly and evenly against bottom and side of a 9-inch tart pan or pie plate. Prick bottom of crust with a fork. Bake in preheated 400-degree oven 10 minutes.

In a large mixing bowl, beat eggs, granulated sugar and lime peel with an electric mixer on medium speed, 1 minute. Add remaining 1/3 cup margarine, melted and cooled, and lime juice; beat 1 minute. Pour into crust.

Bake in preheated 400-degree oven 15 to 20 minutes or until filling is firm and golden. Cool completely. Garnish with whipped topping and, if desired, lime slices and additional macadamia nuts. Makes 8 servings.

STRAWBERRY COOKIE PIZZA

1/2 of a 20-ounce package refrigerated sugar cookie dough (save remainder to bake for cookies)

1/4 cup powdered sugar

1 tub (12 ounces) cream cheese

1 can (21 ounces) strawberry pie filling

Pat out cookie dough to a 10-inch circle on a greased cookie sheet. Bake in preheated 350-degree oven 7 to 9 minutes, until golden brown. Cool. (To speed cooling, place in freezer 2 minutes.)

Stir powdered sugar into cream cheese. Spread over cookie to within 1/2-inch of edge. Spoon strawberry filling over cream cheese. Cut into wedges. Chill any leftovers. Makes 8 to 10 servings.

CHOCOLATE BRANDY CAKE

1 package (18 1/4 ounces) pudding included devil's food cake mix

3/4 cup brandy

1/2 cup water

1/2 cup vegetable oil

3 eggs

1 cup semisweet chocolate pieces

Chocolate-Brandy Glaze 

Generously grease (and flour if desired) a 12-cup fluted bundt pan. In a bowl of an electric mixer, combine cake mix, brandy, water, oil and eggs. Beat at low speed to just combine ingredients. Beat at high speed 2 minutes. Fold in chocolate pieces. Turn into prepared pan.

Bake in preheated 350-degree oven 35 to 45 minutes until a toothpick inserted in center comes out clean.

Prepare Chocolate-Brandy Glaze during last 5 minutes of cake baking time. Remove cake from oven when done and spoon 2/3 of hot glaze over cake. Cool cake in pan 25 minutes, then invert onto a cake plate. Evenly spoon remaining glaze (heat, if necessary, for ease in glazing) on top of cake. Cool completely. Cake is best if made a day ahead of serving time (to allow time for liqueur to mellow). Makes 1 cake.

CHOCOLATE-BRANDY GLAZE: In a small saucepan, combine 1/2 stick (4 tablespoons) butter, 1/3 cup brandy, 2 tablespoons water, 1 tablespoon light corn syrup and 1 teaspoon brandy extract. Place over low heat. When butter has melted, stir in 1/2 cup semisweet chocolate pieces and 1 cup powdered sugar, sifted. Continue stirring while mixture simmers over low heat for 5 minutes.

DECADENT MIXED NUT CHOCOLATE TART

1 refrigerated pie crust (1/2 of a 15-ounce package)

5 squares (1 ounce EACH) semisweet chocolate, chopped

3 tablespoons powdered sugar, sifted

2 tablespoons orange-flavored liqueur OR orange juice concentrate, thawed

1 1/2 tablespoons unsalted butter, melted

1 tablespoon water

2 teaspoons grated orange peel

3/4 cup cracked and shelled mixed nuts, toasted

Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan, fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with foil and fill with dry rice or beans.

Bake in preheated 450-degree oven 10 minutes. Remove foil and rice. Prick bottom of crust with a fork; return to oven 8 to 10 minutes or until edge is light golden brown. Cool.

For chocolate filling, melt chocolate in a bowl in microwave on high (100 percent) power about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Turn chocolate filling into tart shell; spread to make even layer. Gently press whole cracked nuts into chocolate filling, covering entire surface.

To glaze tart, whisk enough hot water into reserved filling to make a pourable glaze. Drizzle over nuts using tines of a fork. Refrigerate 1 hour before serving. Makes 6 to 8 servings.

STRAWBERRY ANGEL TORTE

1 prepared (10-inch) angel food cake (homemade OR store bought)

1 pint strawberries, crushed

1 tablespoon milk

1 tub (12 ounces) frozen lite whipped topping, thawed

Strawberry fans (optional)

Fresh mint leaves (optional)

Cut cake horizontally into 3 layers. Place 1 cake layer on a serving plate.

Stir crushed strawberries and milk into 1 1/2 cups whipped topping in a large bowl.

Spread 1/2 of strawberry mixture on cake layer. Arrange 1/2 of sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and sides with remaining whipped topping.

Refrigerate at least 1 hour or until ready to serve. Decorate top and sides with strawberry fans and mint leaves. Makes 12 servings.

STRAWBERRY TRIFLE

1 package (12 ounces) fat free golden loaf cake

1/4 cup orange juice

2 cups cold low-fat milk

1 package (4-serving size) vanilla flavor sugar free INSTANT pudding and pie filling mix

1 tub (8 ounces) frozen lite whipped topping, thawed

1 pint strawberries, hulled and sliced

Slice cake horizontally into 3 layers. Sprinkle cake layers evenly with orange juice. Cut into 1-inch cubes.

Pour milk into a medium bowl. Add pudding mix. Beat with a wire whisk 30 seconds. Let stand 2 minutes or until thickened. Gently stir in 2 cups whipped topping until smooth.

Layer 1/2 of cake cubes, strawberries and pudding mixture in a 2 1/2-quart serving bowl. Repeat layers once. Garnish with remaining whipped topping.

Refrigerate 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 10 servings.

FROZEN BERRY CREME

1 pint strawberries, sliced

3/4 cup sugar

1 cup low-fat milk

1 tub (8 ounces) frozen lite whipped topping, thawed

Mix strawberries and sugar in a medium bowl. Let stand 30 minutes, stirring frequently.

Place strawberry mixture in a blender container. Add milk; cover. Blend 15 seconds or until smooth. Pour into a large bowl. Gently stir in whipped topping until well blended.

Freeze 4 hours or overnight until firm. Let stand at room temperature about 20 minutes or until dessert can be scooped easily.

Garnish with additional whipped topping and strawberries. Makes 5 1/2 cups or 10 servings.

SPRING BERRY PIE

1 1/2 cups raspberries

1 1/2 cups strawberries, sliced

1 cup blueberries

1 baked (9-inch) pastry shell, cooled

3/4 cup sugar

3 tablespoons cornstarch 

1 1/2 cups water

1 package (4-serving size) strawberry flavored gelatin OR sugar-free gelatin dessert

1 tub (8 ounces) frozen lite whipped topping, thawed

Mix berries in a large bowl. Pour into pastry shell.

Mix sugar and cornstarch in a medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until completely dissolved.

Cool to room temperature. Pour over berries in pastry shell.

Refrigerate 3 hours or until firm. Spread whipped topping over pie before serving. Store leftover pie in refrigerator. Makes 8 servings.

CHOCOLATE VICTORIA

2 cups chocolate cookie crumbs

3 tablespoons margarine, melted

7 squares (1 ounce EACH) semisweet chocolate

5 extra-ripe, medium bananas

2 envelopes unflavored gelatin

Water

2 tablespoons instant coffee

3 eggs, separated

2 packages (8 ounces EACH) light cream cheese, softened

1 1/4 cups sugar

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

Combine cookie crumbs and margarine. Press on bottom and sides of a 10-inch springform pan. Bake in preheated 350-degree oven 10 minutes. Cool.

Melt 6 squares chocolate in a saucepan over low heat. Place 4 bananas in a blender or food processor container. Cover; blend until smooth (about 2 cups). Set aside.

Sprinkle gelatin over 1/4 cup water in a saucepan. Heat, over low heat, until gelatin dissolves. Stir in coffee. Whisk in egg yolks and melted chocolate. Beat cream cheese, 1 cup sugar, vanilla and cinnamon in a large bowl until fluffy. Beat in chocolate mixture and bananas. Set aside.

Beat egg whites until foamy in a medium bowl. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold into banana mixture. Turn into prepared crust. Refrigerate 4 hours or overnight.

Melt remaining chocolate square in a small saucepan over low heat. Place remaining banana in a blender or food processor container. Cover; blend until smooth. Stir into chocolate; spread over chilled filling.

Garnish with sliced bananas and strawberries, if desired. Makes 12 servings.

CAPTION(S):

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Photo: (1-4---Color) Star a variety of desserts for Easter or sping celebrations. Strawberry Cream Cheese Brownie Pie, top left, features a low-fat brownie mix. A Rabbit Cake, top right, makes a great Easter table decoration or dessert buffet centerpiece. Lemon Berry Cook and Easy Pie, bottom left, is quickly created with lemon flavored gelatin, whipped topping and berries or your choice. Fluffy Fruited Easter Cheesecake, bottom right, is a no-bake dessert that goes together in a jiffy.

(5) Frozen Berry Creme, top left, Strawberry Angel Torte, top right, and Spring Berry Pie showcase the beauty of berries during springtime and provide a great addition to the dessert table.

(6) Easter Pudding Sundae Cones will delight children during Easter festivities.

(7) Double Chocolate Layer Cheesecake is a classic that can become a new tradition for your Easter dinner.