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Postres for Pascua (Easter Dessert Recipes) -Paster Colored Easter Eggs

Pastel Colored Easter Egg Pops made from Marshmallowy Rice Crispy Treats.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 6 eggs
Calories: 243kcal


  • In 3 separate bowls place 3 oz of marshmallows and 1 tbsp of butter.
  • Microwave each bowl for 20 seconds until butter is melted. Remove Carefully.
  • Mix with fork sprayed with Non-Stick spray.
  • Place back in Microwave for 10 seconds. Remove Carefully
  • Using toothpick or skewer dip into gel color of choice and mix marshmallow concoction until thoroughly incorporated.
  • Fold in 1 1/2 cups per bowl and mix until all rice kernels are covered in color.
  • Using well greased hands, pack in one layer of color into bottom of egg.
  • Repeat for second color and layer into 1/2 of top of plastic egg.
  • Repeat for third color and layer into second 1/2 of egg. Be careful not to add too much as egg must close.
  • Close eggs and refrigerate for 5 minutes or until fully cooled.
  • Remove from refrigeration and open carefully. Twist to remove bottom with top of egg.
  • To finish, insert skewer through bottom and place in refrigerator to set another 2-5 minutes.


You can use the plastic eggs that you fill with candy to mold those perfect pastel colored eggs.


Calories: 243kcal | Carbohydrates: 47g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 16mg | Fiber: 1g | Sugar: 24g | Vitamin A: 185IU | Calcium: 2mg | Iron: 0.5mg