Dessert for Easter!
It seems that often after a hearty meal, everyone is too full to have dessert so I like to fix something on the light side! At least something lighter than, say, pie.
Today’s recipe is a light green in color so looks springy. This is one of my favorite desserts. I hope that you will enjoy it, too! Let’s hope that by Easter, the weather will be warmer and we will be well into the spring season. I have peaked under the leaves that are protecting my flowers and they are starting to poke through, I am anxious to uncover them but will wait awhile until we have a warm day. I get anxious to start cleaning up the flower beds! The birds are singing and we have seen some cedar waxwings in the neighborhood so it will soon be time!
48 Ritz crackers
1/2 cup melted butter
Mix together and press into a 9x13 inch pan. Bake for 8 minutes at 300 degrees; cool.
2 boxes instant pistachio pudding mix
1 3/4 cup cold milk
Mix together, then beat in:
1 quart ice cream (softened)
Pour over crust and chill until firm, top with a layer of cool whip, sprinkle with 2 crushed heath candy bars. Chill until serving.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.