Tag: holiday dessert

Hot Cocoa… as a Dip? You Have to Taste This Holiday Twist!
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This indulgent Holiday Hot Cocoa Dip is one you’ll want to save! Our chocolate dessert dip is a simple, 5 ingredient that’s perfect for any holiday gathering or party. Just mix, chill, and serve with your favorite dippers!

We love using TruMoo Chocolate Marshmallow Milk for this recipe—it adds that rich, authentic cocoa flavor without needing to melt chocolate or make a mix.

I don’t know what it is about the holidays and dips, but they go together as much as Rudolph and Santa, or candy canes and Christmas trees!

I don’t know about you, but I kind of miss the old days where holiday parties were filled with friends bringing their “famous” dish to every holiday party. That tradition, the investment in offering a little of their time and love to a gathering of friends and family seems a little lost with the convenience of the world.

But I’m bringing it back.

Whether it’s our famous Baked Brie or Peggy’s Creamy Baked Artichoke Dip, there’s room for everyone and every taste bud at my house. In fact, come on, I can’t be the only one that misses the nostalgia of family favorite recipes showing up around the holidays.

What Recipe Do You Think of For the Holidays?

It’s not Christmas at our house without our chocolate peanut butter truffles. And if we are talking about a whole holiday meal, our potato rolls, brown sugar ham and sweet potato casserole are everything the holidays should be.

In recent years, we can’t miss making our chewy gingerbread man cookies. They are unlike any other cookie you’ve ever had! Trust me and make these cookies!

What recipes are part of your holiday traditions?

Ingredients for Hot Cocoa Dip

You only need 5 ingredients to make this holiday dessert dip…
- Chocolate Pudding Powder: Adds rich chocolate flavor and thick, silky texture.
- TruMoo Chocolate Marshmallow Milk: Deepens cocoa flavor and keeps the dip creamy.
- Cream Cheese: Adds body and a hint of tang to balance the sweetness.
- Sweetened Condensed Milk: Sweetens and gives the dip a smooth, rich finish.
- Cool Whip: Lightens the texture for a fluffy, mousse-like feel.
How to Make Hot Cocoa Dip

Grab your kiddos and head to the kitchen to whip up this easy no bake chocolate dip! It’s easy enough that children of any age can help.
- Make the Pudding: In a bowl, whisk the pudding powder and milk together until smooth and set aside to thicken.
- Beat: Beat the cream cheese and sweetened condensed milk until smooth.
- Combine: Mix the pudding and cream cheese mixture together and fold in the whipped topping.
- Serve: Get all your favorite dippers and serve!
Variations of a Holiday Dip Recipe
- Cool Whip – if you’d prefer not to use cool whip, you can use 1 ½ cups of whipped cream instead. However, it tends to not thicken quite the same.
- Chocolate milk – please feel free to use your favorite chocolate milk for this recipe, but the TruMoo really packs more flavor.
- Flavor additions –Try mixing in some peppermint candies, m&ms, caramel drizzle and more!
- Garnishes – Try using sprinkles, crushed chocolate cookies, marshmallow creme, or nuts!
What to Dip in Hot Cocoa Dip

You can dip anything you want in this tasty chocolate dip, but here are a few of our favorite dippers: graham crackers, cookies, animal crackers, Nilla Wafers, pretzels or fruit.

Storage Tips

Leftover hot cocoa dip should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.

Whether you’re hosting a holiday party or snuggling up for a movie night, this Hot Cocoa Dip is the kind of treat that brings everyone together. It’s simple enough for the kids to help make and special enough to take to a party with the fam.

More Dessert Dips to Try:

Watch How Easy this Holiday Dip is Made…
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In a bowl, whisk the pudding powder and milk together until smooth and set aside to thicken.

3.4 oz Dry Chocolate Pudding Powder, 1 Cup TruMoo Chocolate Marshmallow Milk

Beat the cream cheese and sweetened condensed milk until smooth.

4 oz Cream Cheese, ½ Can Sweetened Condensed Milk

Mix the pudding and cream cheese mixture together and fold in the whipped topping.

3 oz Cool Whip

Serve with graham crackers, cookies, animal crackers, Nilla Wafers, pretzels, fruit and more!

Serving: 0.5cup, Calories: 228kcal, Carbohydrates: 29g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 35mg, Sodium: 268mg, Potassium: 207mg, Fiber: 1g, Sugar: 26g, Vitamin A: 360IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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December 10, 2025
You Won’t Believe How Easy This Nutella Christmas Tree Is
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This Nutella and Dulce de Leche Puff Pastry Christmas Tree looks impressive, but it’s actually one of the easiest Christmas desserts you’ll ever make! Layers of rich Nutella and creamy dulce de leche sandwiched between flaky puff pastry! It tastes like pure holiday heaven.

A few years ago, puff pastry Christmas tree recipes started popping up everywhere, but I hadn’t seen one featuring Nutella and dulce de leche, so of course, I had to create my own!

Every Christmas Eve, my mom made homemade donuts. Honestly, I’ve never been a huge fan; they’re not quite sweet enough, yet somehow too rich at the same time. Don’t worry, she doesn’t love them either. Go figure.

Last Christmas, I wanted something that captured the nostalgia of those donuts without actually being one because deep frying is messy, smelly, and a bit of a hassle. That is how this adorable puff pastry Christmas tree was born!

Ingredients for This Recipe

This festive puff pastry tree comes together with just a handful of simple ingredients, and the result is the yummiest pull-apart Christmas Tree dessert. Here’s what you’ll need:
- 2 Sheets Puff Pastry, partially frozen: The base of the tree.
- Nutella: For rich chocolate flavor.
- Dulce de Leche: Adds creamy caramel sweetness.
- Egg Yolk: Used as an egg wash to brush on the pastry for a glossy, golden finish.
- Water: To mix with the egg yolk.
- Unsalted Butter: Optional, brushed for extra richness.
- Cinnamon Sugar: For sprinkling on top.
That’s it! Just a few ingredients for a dessert that looks impressive and tastes incredible. Now let’s get baking!

Other Fun Puff Pastry Christmas Tree Fillings To Try

This puff pastry tree is a versatile base for all kinds of delicious fillings! While we love the classic Nutella and Dulce de Leche version, you can easily swap in apricot jam, strawberry jam, raspberry jam, fig jam, or even chocolate sauce! Feeling savory? Try ham and cheese, pesto with chicken, or chicken and Parmesan for a flavor-packed alternative.

How to Make This Puff Pastry Christmas Tree?

These Christmas Trees look fancy but are surprisingly easy to make! Flaky puff pastry layered with rich Nutella and creamy dulce de leche makes a festive, show-stopping dessert everyone will love.
1. Prepare: Preheat your oven to 400°F and line a baking sheet with a Silpat mat. (Parchment paper also works, but be warned: melted dulce de leche tends to stick more to parchment than to Silpat.)
2. Cut: Unfold the puff pastry sheets and stack them on top of each other. Using a sharp knife or pizza cutter, cut out a large Christmas tree shape, including the trunk. Separate the two sheets and place them side by side.
3. Fill: Spread Nutella evenly over one sheet and dulce de leche over the other. Flip one sheet on top of the other so the fillings face inward, creating a sandwich.
4. Shape: Transfer the layered tree to a prepared baking sheet. Cut slits about 1 inch apart along both sides, stopping just before the center. Twist each strip twice and press the ends down to form the “tree branches.”
5. Top: Using leftover pastry scraps, cut a star shape. Spread Nutella on one piece and dulce de leche on the other, press together, and place at the top of the tree.
6. Bake: Whisk together an egg yolk and a splash of water to make an egg wash. Brush the entire tree to help it bake golden. Bake 25–30 minutes until puffed and golden brown.
7. Finish: Remove from oven and let cool 5 minutes. Brush with melted butter and sprinkle with cinnamon sugar.
8. Serve: Enjoy warm, dipping pieces in Nutella, dulce de leche, or both!
Serve warm for the ultimate treat and watch as everyone dives in. This is sure to become a new favorite!

Puff Pastry Christmas Tree FAQ

Is puff pastry the same as crescent rolls?

No. Crescent rolls are yeast-raised and enriched with butter, while puff pastry is made with chilled butter and no yeast. Puff pastry rises from its many buttery layers.

Does puff pastry have eggs?

No, but it’s often brushed with an egg wash for a golden finish.

What can you substitute for puff pastry?

Crescent roll dough, phyllo dough, or pie crust.

How long will puff pastry keep?

Unbaked: 2–3 days in the fridge or up to 1 month in the freezer.
Baked: Best eaten the same day. Can be frozen 4–6 weeks in an airtight container.

Is dulce de leche the same as caramel?

Not exactly. Dulce de leche is made by heating sweetened condensed milk. Caramel is made with sugar, water, cream, and butter.

Can you substitute caramel for dulce de leche?

Yes, caramel can be used as a substitute.

This Puff Pastry Christmas Tree is the perfect pull-apart appetizer for any holiday gathering. And the taste? Absolute heaven. Oh Christmas tree, oh Christmas tree how I long to eat you! That’s the tune you will be singing when you try this Nutella and dulce de leche filled Christmas tree!

More Christmas Treats You’ll Love:

What How to Make This Puff Pastry Christmas Tree…
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Preheat oven to 400 degrees F.

Line a baking sheet with a Silpat mat. Parchment is fine, but the caramel can stick to it more than a silpat.

Cut out both puff pastry sheets in the shape of a Christmas tree on the countertop including the trunk. Evenly spread Nutella on one sheet of pastry.On the other sheet spread the dulce de leche. Flip the nutella side onto the dulce de leche.

2 Sheets Puff Pastry, 2 Tablespoon Nutella, 2 Tablespoon Dulce de Leche

Transfer to baking sheet. Cut slits on both sides spacing them about 1-inch apart without cutting into the center.

Twist each strip of pastry twice, pressing the ends onto the baking sheet to help them to stay down. Cut out two star shapes with the leftover pastry, spread one with Nutella and the other with dulce de leche and put the two pieces together. Place the star on the top of the tree.

Brush pastry with egg yolk mixed with the water. Bake for 25-30 minutes at 400°F (200°C) until golden.

1 Egg Yolk, 1 teaspoon Water

Allow to cool for 5 minutes. Lightly brush pastry with the melted butter (you may not use it all), and sprinkle with cinnamon sugar. Serve immediately.

1 Tablespoon Unsalted Butter, 1 Tablespoon Cinnamon Sugar

Caramel can be used as a substitute for Dulce de Leche.

Serving: 1g, Calories: 388kcal, Carbohydrates: 32g, Protein: 5g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 156mg, Potassium: 59mg, Fiber: 1g, Sugar: 4g, Vitamin A: 77IU, Calcium: 14mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 18, 2025
Cranberry Küchen – Simply Scratch
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Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

If there is one dessert that’s sure to grace my dessert table at Christmas it’s Cranberry Küchen.

I’m not sure exactly when this tradition started, I’m just glad it’s exists.

Küchen is German for cake. So I guess this is a cake, even though it’s a more of a bar. But whatever, let’s not get technical. This cake has it all; tart cranberries with a hint of orange and cinnamon that has a delicious sour cream topping, that I can only describe as cheesecake-custard-like. To.Die.For.

My homemade yellow cake mix and leftover cranberry sauce makes this dessert a cinch and is one of my favorite desserts this time of year!

To Make This Cranberry Küchen You Will Need:
- yellow cake mix (homemade) – The base to the crust.
- unsalted butter – Lends flavor and helps bind the crust ingredients.
- cranberry sauce (homemade) – I use one full recipe in cranberry küchen.
- orange zest – Lends bright citrusy flavor.
- cinnamon (ground) – Lends distinct warm and woodsy flavor.
- sour cream – Adds tangy creamy flavor.
- egg – Helps set the sour cream topping.
- pure vanilla extract – Adds distinct flavor and enhances the other flavors in this dessert.
Make The Crust:

Preheat your oven to 350℉ or (180℃).

In a large mixing bowl, add the yellow cake mix and 1/2 cup of unsalted butter.

Using a pastry blender, cut in the butter into the cake mix until crumbly.

Next transfer the butter and cake mix onto a 10×15 jelly roll pan. I linked the pan I used below in the recipe printable.

However, you can use a 9×13 glass or ceramic baking dish, but the crust will be much thicker.

Then with your fingers (or the flat bottom of a drinking glass) press it into the pan.

Try not to pack it too tightly, while also giving it a little edge around the sides.

Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating the pan halfway through.

Make The Cranberry Filling:

While the crust is baking, in a medium mixing bowl, add 1 recipe of homemade cranberry sauce, 1 teaspoon grated fresh orange zest and 1 teaspoon ground cinnamon.

Give that a stir and set aside.

Make The Sour Cream Topping:

Next, in a 2-cup liquid measuring cup, measure and add 8 ounces sour cream, 1 egg and a splash of vanilla extract.

Whisk to combine.

Pour the cranberry sauce into the crust and spread it out evenly.

Next, drizzle the sour cream topping haphazardly over top. As you can see, it doesn’t have to be perfect.

Bake on the middle rack of your preheated oven for 20 to 25 minutes.

Allow the Cranberry Küchen to completely cool before slicing into squares. Since this is more like a cookie crust than a cake, you will need to press the knife firmly to cut. I also like to dust with powdered sugar.

This Cranberry Küchen also is delicious served with a hot cup of coffee or tea.

How To Store Cranberry Küchen:

Store any leftover Cranberry Küchen in the pan, covered with plastic wrap and refrigerate for up to 4 days.

Can you Make Cranberry Küchen in advance?

Yes! Just keep it wrapped with plastic and refrigerate. The sour cream topping will absorb more of the cranberry sauce as it sits so it will be more pink than yellow the next day.

Enjoy! And if you give this Cranberry Küchen recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Cranberry Küchen

Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

1 recipe homemade yellow cake mix

1/2 cup unsalted butter

1 recipe homemade cranberry sauce

1 teaspoon ground cinnamon

1 teaspoon orange zest, or about 2 clementine oranges

8 ounces sour cream

1 large egg

1 splash pure vanilla extract

powdered sugar, for serving

MAKE THE CRUST:

Empty the cake mix into a large bowl and use a pastry cutter to cut in the butter.

Spread it all onto a 10×15 jelly roll pan (linked above), pressing gently to form a crust. Try not to pack it too tightly, while also giving it a little edge around the sides.

Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating halfway through baking, then remove it and set aside.

MAKE THE CRANBERRY FILLING:

Meanwhile, in a medium bowl combine the homemade cranberry sauce, cinnamon and orange zest. Pour into the crust and spread it evenly.

MAKE THE SOUR CREAM TOPPING:

In a 2-cup liquid measuring cup, add the sour cream, egg and a splash of vanilla. Stir until everything is incorporated and drizzle haphazardly over top of the cranberries.

Slide back into your preheated oven and bake 20 to 25 minutes or until the sour cream mixture is set and the crust edges are lightly golden brown.

Let cool, slice and serve with a dusting of powdered sugar.

Serving: 1bar, Calories: 337kcal, Carbohydrates: 45g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 349mg, Potassium: 61mg, Fiber: 1g, Sugar: 26g, Vitamin A: 495IU, Vitamin C: 0.4mg, Calcium: 109mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American, German
Originally shared in December of 2012. I recently updated the photography and post to be more helpful and up to date.
This post may contain affiliate links.

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Laurie McNamara

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December 14, 2023