8 Easy Dessert Recipes for a Crowd

You'll mix, pour, and serve these crowd-pleasing desserts with surprising ease and efficiency. Whether you're hosting a family reunion or contributing to a potluck, these eight recipes offer foolproof solutions for feeding a gathering of hungry guests. From the make-ahead convenience of a No-Bake Chocolate Eclair Cake to the warm comfort of a Sheet Pan Apple Crisp, each recipe combines simple ingredients with straightforward techniques. Let's explore how these desserts can transform your next event with minimal kitchen stress.

Classic No-Bake Chocolate Eclair Cake

No-bake chocolate eclair cake is a beloved crowd-pleasing dessert that transforms simple ingredients into an impressive layered treat. This classic recipe mimics the flavors of a traditional French éclair but in an easy-to-serve cake form that can feed a gathering of hungry guests.

The dessert consists of layers of graham crackers softened by vanilla pudding and topped with a rich chocolate ganache. As the cake sits in the refrigerator, the crackers absorb moisture from the pudding, creating a tender, cake-like texture that slices beautifully and tastes even better the next day.

Mix the instant pudding with cold milk according to package directions. Once it begins to thicken, fold in the whipped topping until well combined. Line the bottom of a 13×9 inch pan with a single layer of graham crackers, breaking them as needed to fit. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.

For the ganache, heat heavy cream until just simmering, pour over chocolate chips, and let stand for 5 minutes. Add butter and stir until smooth. Spread the chocolate mixture over the top layer of crackers.

For best results, let the cake chill in the refrigerator for at least 4 hours, preferably overnight. The longer it sits, the softer the graham crackers become, creating the perfect eclair-like texture. When ready to serve, slice into squares using a sharp knife dipped in hot water between cuts to ensure clean edges. Store any leftovers covered in the refrigerator for up to 4 days.

A crucial tip for success is ensuring all ingredients are properly chilled before assembly. Never use warm pudding or melted whipped topping, as this can make the layers slide and create an unstable structure. If making this dessert in warm weather, work quickly when spreading the layers and return the dish to the refrigerator if it starts to become too soft during assembly.

Sheet Pan Apple Crisp

Sheet Pan Apple Crisp is the perfect solution when you need to feed a large group with minimal effort. This crowd-pleasing dessert transforms the classic apple crisp into a bigger portion that's ideal for potlucks, family gatherings, or holiday celebrations.

The beauty of this sheet pan version lies in its increased surface area, which means more of the delicious crispy oat topping in every serving. The larger pan also allows the apples to cook more evenly, creating the perfect balance of tender fruit and crunchy streusel topping.

Ingredients:

• 12 large apples (mixed varieties like Granny Smith and Honeycrisp)
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 tablespoons lemon juice
• 3 cups old-fashioned oats
• 2 cups all-purpose flour
• 1½ cups brown sugar
• 1 cup cold butter, cubed
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Preheat the oven to 350°F and grease an 18×13-inch sheet pan. Peel, core, and slice the apples into ¼-inch thick pieces, then toss them with granulated sugar, cinnamon, nutmeg, and lemon juice. Spread the apple mixture evenly in the prepared pan.

For the topping, combine oats, flour, brown sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add vanilla and mix until incorporated, then sprinkle the topping evenly over the apples.

Bake for 45-50 minutes until the topping is golden brown and the apples are tender when pierced with a fork. Let cool for at least 15 minutes before serving.

For best results, choose a mix of sweet and tart apples to create a complex flavor profile. The crisp can be made up to 24 hours in advance and reheated before serving. If the topping starts to brown too quickly during baking, cover loosely with aluminum foil and continue baking until the apples are tender.

5-Ingredient Peanut Butter Bars

No-Bake Peanut Butter Bars bring together the perfect combination of sweet and salty flavors in an effortless dessert that's ideal for large gatherings. These bars feature a rich peanut butter base topped with a smooth chocolate layer, creating a treat reminiscent of popular peanut butter cups but in an easy-to-serve bar form.

These crowd-pleasing bars can be prepared in advance and require minimal kitchen equipment, making them an excellent choice for potlucks, bake sales, or family gatherings. The recipe yields approximately 24 servings and can be easily doubled for larger events.

Ingredients:

• 2 cups graham cracker crumbs
• 2 cups powdered sugar
• 1½ cups creamy peanut butter
• 1 cup unsalted butter, melted
• 1½ cups semi-sweet chocolate chips
• 2 tablespoons vegetable oil

Press the graham cracker and powdered sugar mixture firmly into a 9×13-inch baking pan lined with parchment paper. Combine the melted butter and peanut butter until smooth, then pour over the graham cracker base. Refrigerate for 30 minutes until firm.

Melt the chocolate chips with vegetable oil using a double boiler or microwave, stirring until smooth. Spread the chocolate mixture evenly over the chilled peanut butter layer. Return to the refrigerator for at least 2 hours or until completely set.

For best results, remove the bars from the refrigerator 15 minutes before cutting to prevent the chocolate from cracking. Cut into squares using a sharp knife dipped in hot water and wiped clean between cuts. Store bars in an airtight container in the refrigerator for up to one week, or in the freezer for up to three months.

Keep in mind that room temperature ingredients will blend more easily, particularly the peanut butter. Using natural peanut butter isn't recommended as it can separate and affect the texture. For cleaner cuts, score the chocolate layer while it's still slightly soft, then complete the cuts once fully set.

One-Bowl Chocolate Sheet Cake

One-Bowl Chocolate Sheet Cake is the ultimate crowd-pleasing dessert that combines rich chocolate flavor with minimal cleanup. This moist, tender cake feeds up to 24 people and can be made entirely in a single bowl, making it perfect for potlucks, parties, or any large gathering.

The beauty of this recipe lies in its simplicity. While many cake recipes require careful creaming of butter and sugar or separating eggs, this version uses basic pantry ingredients and a straightforward mixing method that yields consistently delicious results every time.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee
• 2 cups chocolate frosting

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, mixing until well combined. Stir in the hot coffee last, creating a thin batter. Pour the mixture into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before spreading with chocolate frosting. For the best results, let the frosted cake sit for at least 30 minutes before cutting and serving.

For best results, use room temperature eggs and milk, as they blend more easily with other ingredients. The hot coffee enhances the chocolate flavor and creates a richer taste, but it can be replaced with hot water if preferred. Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.

Easy Mixed Berry Trifle

Easy Mixed Berry Trifle is a stunning layered dessert that combines the freshness of berries with creamy custard and soft cake pieces. Perfect for potlucks, family gatherings, or holiday celebrations, this classic British-inspired dessert can be prepared ahead of time and serves a large group with minimal effort.

The beauty of this trifle lies in its versatility – you can use store-bought pound cake or angel food cake to save time, and the combination of berries can be adjusted based on seasonal availability. The layers create a visually appealing presentation in a glass trifle bowl, making it an impressive centerpiece for any dessert table.

Ingredients:

• 1 store-bought pound cake or angel food cake, cut into 1-inch cubes
• 4 cups mixed berries (strawberries, raspberries, blueberries)
• 2 packages (3.4 oz each) instant vanilla pudding mix
• 4 cups cold milk
• 16 oz whipped cream
• 1/4 cup berry jam
• 2 tablespoons sugar
• Fresh mint leaves for garnish

Layer the ingredients in a clear trifle bowl, starting with a layer of cake cubes. Mix the pudding according to package directions using cold milk and let it set for 5 minutes. Toss the berries with sugar and jam. Create alternating layers of pudding, berries, and whipped cream, repeating until all ingredients are used. The final layer should be whipped cream topped with fresh berries and mint leaves.

For best results, refrigerate the trifle for at least 4 hours or overnight to allow the flavors to meld and the cake to soften slightly. This will make serving easier and enhance the overall taste. When ready to serve, use a large spoon to scoop portions, making sure to include all layers in each serving.

Extra Tip: To prevent the cake from becoming too soggy, avoid using frozen berries unless they're completely thawed and drained. If using frozen berries, reduce the amount of jam to compensate for the extra moisture. The trifle can be made up to 24 hours in advance, but add any garnishes just before serving to maintain their freshness.

No-Churn Ice Cream Dessert

No-Churn Ice Cream Dessert is a perfect solution for those who want to make homemade ice cream without an ice cream maker. This simple yet impressive dessert combines the richness of heavy cream with the sweetness of condensed milk to create a smooth, creamy texture that rivals store-bought ice cream.

The beauty of this recipe lies in its versatility – you can customize it with various mix-ins and flavors to suit any occasion. Whether serving at a summer barbecue or holiday gathering, this dessert can be made days in advance and stored in the freezer until needed.

Ingredients:

• 2 cups heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Optional mix-ins (chocolate chips, crushed cookies, fruit, nuts)
• 9×5 inch loaf pan or freezer-safe container

Pour the sweetened condensed milk into a large bowl and stir in the vanilla extract and salt. In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes about 3-4 minutes with an electric mixer. Gently fold the whipped cream into the condensed milk mixture until well combined, being careful not to deflate the mixture. If using mix-ins, fold them in at this point.

Transfer the mixture to your loaf pan or freezer-safe container. For a marbled effect, swirl in any sauces or additional toppings. Cover the container tightly with plastic wrap or a lid, making sure it's airtight to prevent freezer burn. Freeze for at least 6 hours or overnight until firm.

For best results, let the ice cream sit at room temperature for 5-10 minutes before scooping. The basic recipe can be enhanced with various flavors – try adding cocoa powder for chocolate ice cream, fresh fruit puree for fruit flavors, or crushed cookies for a cookies-and-cream version. Store the ice cream in the freezer for up to 2 weeks, keeping it tightly covered to maintain its creamy texture.

Glazed Lemon Squares

Glazed lemon squares are a classic crowd-pleasing dessert that combines the perfect balance of sweet and tart flavors. The buttery shortbread crust provides a delightful foundation for the smooth, citrusy filling, while the simple glaze adds an extra touch of sweetness and visual appeal.

This recipe yields 24 squares and can be prepared ahead of time, making it ideal for parties, potlucks, or any large gathering. The bright, refreshing taste of lemon makes these squares particularly popular during spring and summer events, though they're enjoyed year-round.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup cold butter, cubed
• 4 large eggs
• 2 cups granulated sugar
• 1/3 cup lemon juice
• 2 tablespoons lemon zest
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice
• 1/2 teaspoon vanilla extract

Start by preheating the oven to 350°F and lining a 13×9-inch baking pan with parchment paper. For the crust, combine flour and powdered sugar in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture firmly into the prepared pan and bake for 20 minutes until light golden brown.

While the crust bakes, prepare the filling by whisking together eggs, granulated sugar, lemon juice, and zest until well combined. In a separate bowl, mix flour, baking powder, and salt, then fold into the egg mixture until smooth. Pour this over the hot crust and return to the oven for 25-30 minutes or until the top is lightly golden and set. Once cooled completely, whisk together the glaze ingredients until smooth and drizzle over the top before cutting into squares.

For best results, refrigerate these lemon squares for at least 2 hours before cutting. Use a sharp knife dipped in hot water and wiped clean between cuts to achieve clean, precise squares. The bars can be stored in an airtight container in the refrigerator for up to 5 days, though the glaze may become slightly sticky over time.

Quick Cookie Bars

The beauty of these cookie bars lies in their versatility and foolproof preparation. Unlike traditional drop cookies, these bars require no individual scooping or multiple batch baking, making them an efficient choice when time is limited. The end result is a chewy, tender bar with crispy edges and a soft center that everyone will love.

Ingredients:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream together softened butter and both sugars until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix in the dry ingredients until just combined, then fold in chocolate chips and nuts if using.

Press the dough evenly into the prepared pan. The dough will be thick, so use slightly dampened hands to prevent sticking while spreading it to the corners. Bake for 25-30 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs.

For best results, allow the cookie bars to cool completely before cutting them into squares. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. To prevent the bars from becoming too hard, slightly underbake them as they'll continue to set as they cool. For clean cuts, use a sharp knife and wipe it clean between slices.