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It certainly feels like fall. I’m not sure I am ready for the temperatures to be this cool, but I do like this time of year! A young neighbor just brought over a pan of fresh apple crisp from her kitchen for us to enjoy. I can hardly wait to eat it!
Our new precious little great-granddaughter Nora Grace is struggling with a diagnosis of SMA as her older sister did. She has been in the Castle Children’s Hospital at Sanford in Sioux Falls for a week, her third hospitalization in her short four weeks of life. There is a new approved medication that she has been given, so we are hoping for some positive results. This means while her mom Samantha is with her and her dad Justin is working, we are watching Lydia. We love taking care of her.
Cooler weather makes me in the dessert and soup mood. Today it’s a dessert recipe. I have no idea where it came from.
32 Oreo cookies, crushed
6 Tablespoons melted butter
Mix together press in a greased 9x13 pan, refrigerate.
1- 8 oz. softened cream cheese
3/4 cup peanut butter
1 cup powdered sugar
1 bag mini butter finger candy bars divided, crushed
1- 16 oz. cool whip, divided
Beat cream cheese and peanut butter and powdered sugar until fluffy. Fold in 1 1/2 cups cool whip and six crushed Butterfinger candy bars. Pour over crust evenly.
One box instant chocolate pudding, whisked with two cups whole or 2% milk. Let thicken then pour over cream cheese layer. Spread remaining cool whip over pudding layer then sprinkle with remaining crushed Butterfinger candy bars and chill!
Have a great week!