Delicious Easter jello with home made pudding, marshmallows and cheddar cheese

Grandma's Jello Salad 

Delicious Easter jello with home made pudding, marshmallows and cheddar cheese

Since Easter is fast approaching, I thought I would share this beloved recipe again.  With almost 10,000 views, this is a fan favorite.  My Grandmother came up with this recipe and the home made pudding.  Sadly, Grandma is no longer with us.  She the year she turned 90.  She was 89 for several years before she acutally turned 90.  She'd swat at me for saying that, if she were here.  I'd love for her to be here.  I miss her terribly.  If you make her Jello Salad recipe, say a little prayer for those of us who miss her so.  Thank you all for your loyalty and for keeping her recipe alive.

Oh, one more note, even though the cheese sounds like it might not be so good, it is delicious.  You can not imagine how well this combination is.  My Grandma is a genius!! :)

One of my most favorite deserts is my Grandma's jello salad.  She made up this recipe and it is a family favorite.

I use different variations of this Jello salad, but the same technique Grandma taught me.  The home made pudding is out of this world. It is very easy to make.

When my husband first saw this jello salad, he wasn't sure what to think.  He told me he didn't think the cheese was such a good idea, he didn't think he'd like it.  His mind was quickly changed once he took a taste.  Don't write this off because you think the cheese will not be good, it is wonderful.
I found these cute, rabbit shaped, marshmallows and decided to use them since it is Easter.  They are hidden a little in the cheese, but it's still a cute presentation. 

This recipe makes a lot of Jello Salad. I cut it in half and I have fun with the combinations of jello and fruit. I also use the flavored marshmallows to mix things up a bit. Kids love this, and adults do too!

My Grandma makes this a lot, and she always adds different kinds of fruit with the pineapples. Her favorite type of fruit to add are bananas. I'm allergic to bananas! I went to her house and she told me she made her jello salad. I cut myself a piece then put it right back in the pan. I went back into the living room with no jello. She was just about to ask me why, when her eyes got all big and she said BANANAS! A few weeks later she made the jello again. This time she didn't add banana's and was happy to tell me that. I was so glad I could have a slice of her jello salad.  I get a slice and there were some odd looking fruit pieces mixed in with the pineapple, just to be sure I asked what they were, Mango. I'm allergic to mango too. So, I had to learn how to make it myself, or I'd never get any I could eat! Ha Ha.
The first recipe is Grandma's actual Jello Salad.  The ingredients I used for the salad pictured are listed below.  Feel free to experiment with flavor combinations. 


Grandma's Jello Salad:


1 regular package Lemon Jello
1 regular package Orange Jello
 can crushed pineapple
1 bag mini marshmallows
Orange Juice
2 TB. sugar
3 TB. flour
1 egg, beaten
1/3 cup lemon juice
1/2 pint whipping cream (or 8oz. Cool Whip)
Grated cheddar cheese

Prepare Jello according to package
Drain pineapple and reserve the juice
Add pineapple to jello
Pour into glass dish
Cover with mini marshmallows and refrigerate to gel

Add orange juice to pineapple juice to make 1 cup

Pour into sauce pan

Add sugar, flour, and beaten egg

Cook over medium heat until pudding like, stir constantly
Remove from heat and allow to cool at room temperature, stirring occasionally
Once room temp., refrigerate until ready to add to Jello salad

Put whipping cream in a bowl and add lemon juice

Fold in the pudding mixture, whip together (if using whipped topping, then mix into pudding mixture)

Put on top of marshmallows then grate cheese on top

Refrigerate until ready to serve

Easter Jello Pudding ingredients:

Raspberry jello

Bunny shaped Marshmallows

Fruit cocktail drained, reserve the juice to use for the pudding

PLEASE NOTE: This recipe is protected by copyright law 2012.

Rice Krispie Treats for Spring using Coconut Oil:

Coconut Oil Rice Cereal Treats for Spring:

I have been using Coconut oil for a lot of things these days.  It has been shown to help Alzheimer's patients by slowing, even reversing some of their symptoms.  It is being touted as a miracle food.  In the South Pacific & Caribbean, the coconut tree is called the "Tree of Life", this link will also provide you with a large list of the benefits of the Coconut.  On the t.v. show, "The Doctors", it is named as something that will help rid women of unwanted belly fat, along with Dark Chocolate, Olives, Avocados and Almonds.

Since discovering this information, I have been finding many ways to use coconut oil.   When I fry an egg, I put a pat of olive oil butter, and some coconut oil.  On my sandwiches, I smear on coconut oil before the olive oil mayo.  I put some in my oatmeal, veggies, spaghetti anything that requires a little bit of butter or that the coconut oil will melt in. My husband and I were discussing the Coconut Oil praise, and he made a comment that he would just lose his mind since he's not been using the Coconut oil.  I laughed and said, "That's what you think!".  Yes, I put it in his food and our sons food as well!  They have no idea, and it's good for them.   As with anything, too much is not good, so always use in moderation. Too much coconut oil can have a laxative affect, so be aware of that.

In fact, my husbands Aunt Deby is the caretaker for her mother, who has Alzheimer's.  She has been using the coconut oil with Grandma, and has told me of several improvements she has noticed.  She also told me that the stress factor in their house has diminished since the use of coconut oil started.  Grandma can now follow simple instructions, she can dress herself without confusion, she understands which garments she is asked to put on.  At a pancake house, Deby said that Grandma could not get the paper holder off the silverware without destroying the napkin.  Last time they went, Grandma had no problem removing the paper from around the napkin covered silverware.  Not only that, she had the napkin laid out, in its proper place.  Isn't that  wonderful?!  Am I going to use Coconut Oil? You bet 'cha!

I use the refined Coconut oil because there is no coconut taste.  My guys do not like coconut flavor.  I like it, but think that the use of the Coconut Oil that tastes like coconut will be diminished.  I don't want Coconut eggs.  Make sure you get the NON-Hydrogenated oil.  I have found the Organic Coconut Oil and a brand called LouAna (shown in the Alzheimer's video referenced above) at my local grocery.  My Mom didn't realize it could be found in the local grocery, and spent a lot of money at a Natural Food Store.  I found mine in the baking goods aisle, with the shortening and Olive Oil.

My husband loves Rice Krispie treats, but doesn't like the batches I've made, until now.  He and my son finished the entire lot in no time flat.  When I told him I used Coconut Oil, he couldn't believe it.  This recipe is a keeper!

Rice Krispie Treats for Spring using Coconut Oil: 

Follow the recipe on the Rice Krispie box, shown below, but substitute the butter for coconut oil 

Grease the 13 x9 x 3 pan with a little coconut oil

3 Tablespoons Coconut oil
4 cups miniature marshmallows
6 cups Rice Krispie's Cereal

Blue food coloring
Green and Yellow M&M's
Decorative Gel
Flower shaped candies

Melt Coconut oil in a large saucepan
Add the marshmallows and stir until melted and combined
Drop in a couple drops of blue food coloring
Add Puffy rice cereal and combine
Pour into prepared pan and press lightly

Use green M&M's as the grass, yellow for the sun
Decorate with candy flowers and decorative gel for a spring time treat

Pink Marshmallow Cornflake Candy Heart with Cinnamon

Pink Marshmallow Cornflake Candy Heart with Cinnamon




My husbands favorite Christmas treat is the Cornflake wreath, made with marshmallows and green food coloring.  I've been hearing about his favorite Christmas treats for years, but never got exactly what they were called.  Finally, Christmas 2010, he tells me that its the Rice Krispie treats he loves, colored green, with red cinnamon candies.  My little boy and I made a big batch of Rice Krispie treats, colored green, with red cinnamon candies.  We were very proud that we made Daddy's favorite Christmas treat.  When Chris came home we proudly showed him our creation.  To which he says, that's not like Mom makes it.  Oh. Really.  Just HOW does Mom make them?  He informs us that she uses Cornflakes, not rice krispies.  I remind him, HE said, Rice Krispie treats.

 Flash forward to Christmas 2011.  Again.  All we hear about is the favorite, elusive, Christmas treat his Mom makes.  The year before, his Mom made him some, but they were eaten before we were able to get there, in her defense; she does live 5 hours away, and they are really good......
I let him know, since he can not decide what the treats are called, the ingredients, or how they are made,  he will need to produce a recipe, or there will be NO favorite treats for him unless his Mom makes them and he goes to retrieve them before they are eaten.
Finally, a few days before Christmas, I received two e-mails from him each with a recipe attached.  He assured me the recipe is the one his Mom uses.  I, unfortunately, did not get around to making them for him.  I have felt bad about it, so I decided I would make them for him for Valentines day.  A real surprise, don't you think? He better like them. Just kidding. Okay. No. I'm serious.  (grin)

Here's what you will need.

Pink Marshmallow Cornflake Candy Heart with Cinnamon

2 small jars of marshmallow creme
1 stick of butter
1 teaspoon of Vanilla extract
Cinnamon hard candies
Pink decorating sugar crystals
red food coloring
4 1/2 cups cornflakes

In a *double boiler combine the  marshmallow creme, butter, and a couple cinnamon hard candies
Melt together then add the vanilla,
2 drops of red food coloring,
shake some pink sugar crystals then
mix well until a lovely pink color
Add the Cornflakes gently stirring to mix well

Spoon into a heart shaped pan, or onto a cookie sheet and form into a heart shape
Sprinkle more pink sugar crystals and arrange the cinnamon candies into heart shapes
Let cool and serve

You could also make small heart shapes instead of one big one, pipe a frosting bow on the hearts and shake pink sugar crystals on it

*Note:  If you don't have a double boiler, you can use an ovenproof or stainless steel bowl and a large pot.  Place water (don't fill it up, just about 1/4 way) in the pot.  Put the bowl on top (it must fit on top, and not IN the pot).  Heat the water until it steams then you'll see the butter and marshmallow creme melting.

Roasty Toasty Peanut Butter Marshmallow Mini Bagels

Coming up with lunch ideas that are healthy, easy to make, as well as, nutritious is not an easy task for me.  I tend to find something that works, then stick to that.  If it isn't broke, don't fix it.  That gets boring, so I've been trying to come up with some different ideas. 

This past summer, Bens friend Alex came over to play.  A thunder storm came along bringing with it a pelting rain mingled with flashes of lightning.  I knew the boys were a little scared of all the noise.  It's easy to tell them a story about why there is such a loud noise coming from the sky. Sometimes it's easier than trying to explain the real reason for something.  I have always had a very good imagination, my son has one also.  That said, sometimes the funny little stories conjure up a different image for an inexperienced child.  My favorite story was, why the mountains would have smoke curling up towards the sky, after the rain. Mom told us that the bunnys were baking bread.  Well, that explained forest fires.  I love that story, I do tell my son that one. I adored the idea of little bunny chefs, in little bunny holes baking up warm yummy bunny bread.  Who doesn't love the smell of fresh baked bread! 


The reason for thunder, I was always told that the angels were bowling in heaven.  Now that's a cute story, we'll all agree.  However, I did wonder a little anxiously, what if the Angel threw a gutter ball, would it land down here?  I hoped it wouldn't land on my head. Therefore, I try not to make up a reason why something behaves in a certain manner.  Every book I read about childhood development says a childs "foundation" is developed with the first 5 years.  Therefore, I try not to make up a reason why something behaves in a certain manner, I simply try to explain it on his level.  Even the "Bunny bread" phenomena.
 
When he started being a little wary of thunder, I told him that thunder is just warm air and cold air bumping into each other.  The warm air says, "Oh excuse me!" while the cold air says, "No, excuse ME" and then (clap hands together) BOOM, thunder.  He laughs so hard when I tell him that.  It doesn't always comfort him, however it lightens his mood.  On this day, it wasn't doing a lot to comfort either of them, 3 years olds boys together equals more imagination.  We needed some comfort food, special food that only gets made during Thunder storms.  I fixed bread with peanut butter, and marshmallow creme toasted in the oven.  They were called Thunder Boomer sandwiches.  That did the trick, by the time they'd finished their Thunder Boomer sandwiches, the storm was over.  That didn't help me today, during the winter, when there is no thunder.  I couldn't exactly make a Thunder Boomer, if there was no thunder booming. 

I was reading in a magazine, that said, mini bagels are an excellent breakfast choice for toddlers since they are small and easy to handle.  Why not use them for lunch too, after all, it's just bread.  When I was little, we use to love to fix toast and as soon as the toast popped up, spread peanut butter over it.  It melted and tasted so good.  My little one loves peanut butter, he loves bread, he loves marshmallows.  Just like that, the Roasty Toasty was born.  It was delicious.  I served it with fresh orange slices and cottage cheese.  It was very good to see him eat well again.  He's been sick with a chest cold, that took his appetite away.  Thank the Lord he's feeling better and his appetite is back.  I had some leftover gingerbread marshmallows in gingerbread man shapes.  Good way to use them up and add a little special touch to lunch.

Roasty Toasty:

Mini bagels
creamy peanut butter
Fun shaped marshmallows, or small regular marshmallows

Turn oven broiler on low

Halve the bagels
Spread peanut butter on each half
Put marshmallows on top
Place on a cookie sheet in pre heated oven

Watch carefully, don't burn the marshmallows!

When the top of the mallow gets golden and a little smoky take out of oven immediately

Smush the mallows down and into the warmed peanut butter
Cut in four, bite size pieces making sure that the peanut butter and marshmallows are not too hot for your little one to eat. 

If anyone has any fun lunch items to share, feel free! Have a super day.

Turkey Breast with orange oil, Mayo Muffins, Gingerbread Sweet Potatoes and Cranberry/Blueberry sauce

This morning my little boy and his best friend, had a date with Santa.  It was "Breakfast with Santa" day.  I'd been looking forward to this for a long time.  We picked up his best friend, and his Mommy then off we went.  When we got to the Club, there he was, a wonderful Santa.  He had a real beard and snow white hair.  A beautiful red vest, trimmed in white fur and buttoned up smartly with brass buttons. His knee length red velvet coat, covered his red velvet pants both trimmed exquisitely in snow white fur. Shiny black boots peaked out from under the fluffy white cuffs.  He had a jolly round belly, with a  red hat whose cuff and ball were made of the same beautiful fur.  He read stories to the boys, did magic tricks and admonished them to listen to their Mom's or they'd get lumps of coal in their stockings.  As we drove away, we passed a red truck with a "Santa" design on the back.  The boys asked why Santa was driving a truck and not his sleigh. I told them that Santa's reindeer only flew on Christmas Eve, so he had to have a 4 wheel drive to get through the snow.  I felt a slight twinge of guilt from the dishonesty, but hey it's the magical season.  I've also been telling him the real reason we celebrate Christmas is because of Jesus' birth.  That Santa and the gifts came after Jesus, and they are not the reason for the season. He's trying to understand, he will, as he gets older.  It never hurts to lay down the foundation early!

When we came home, I decided to turn on some Christmas tunes to get me moving.  I tried my favorite radio Internet music station and really enjoyed listening to all the different types of music, they really warmed my heart and put me in the Christmas spirit, almost.  Songs like one by the Eels called "Christmas is going to the dogs.", or Johnny Cashs' version of "Blue Christmas". If those two don't send you to the ABC store, then a song by the Killers featuring Toni Halliday titled, "Big Red Sled" would. It's jolly story of Christmas tells of, "Santa handing out wine and guns." Where are my car keys? But wait! There's more! Billy Idol roared into the speakers with his ditty, "Screaming at the Christmas Tree", followed by the raspy falsetto from Queensryche singing, "White Christmas."  I noticed that of the songs I'd heard, none contained a wish list for Santa! That thought was soon shattered by the all to familiar sound of AC/DC, yes, AC/DC singing their tune, "Mistress for Christmas", followed by another Christmas wish by Chemical Romance, "All I want for Christmas is You".  This song, filled with angry, screaming voices, conjured a very unhappy Christmas picture of Santa, cowering in the corner while some rage filled rocker, in love, showered him with his desire for....well, you.  As if by the mere thought of anger, the next song on the list was by MxPx, very aptly titled, "Christmas Night of Zombies".  I'm gonna' have to change the channel, poking my minds eye out is not a reality.  Not to worry, Heart was up next with their English rendition of, "Ave Maria".  Following on their heels, Annie Lennox came to the party with her ballad, "See Amid the Winters Snow".   Exhausted from those and the many other, um, unorthodox, versions of Christmas tunes, I switched on the t.v., and sat down to drink coffee and watch cartoons with my son.  Cleaning, cooking, and dirty clothes were going to have to wait. 

My husband called to let me know he was on his way home, and he was hungry.  Ok, he's coming from Georgia, I've got 7 hours.  Plenty of time to cook a turkey dinner!  I had a 3lb turkey breast thawing in the fridge. I decided to have my favorite, sweet potatoes with some gingerbread flavored marshmallow's I found at the grocery.  Leave it to Paula Deen and me to make a perfectly healthy food into a, well, not so healthy food, but it sure is yummy!
You have to have cranberry with turkey and since I had extra blueberries, I decided to use them too.  As for stuffing, no.  I found my old Mayonnaise muffin recipe.  I wonder why I don't use it more, it's so simple and delicious.  Oh, now I remember, it's delicious.  Bread is the enemy if consumed in mass quantities, so nix on the Mayo Muffins frequent use, for me anyway! Not today, bring them on.  I will forgo the use of jam, just for the sake of conscience.

Here's my recipe for Turkey with orange oil:

1/2 cup olive oil
1 large orange
1 small lemon
1 tbl poultry seasoning
1 tsp thyme
1/2 tsp pepper
5 stalks celery, roughly chopped
1 medium onion, roughly chopped
2 carrots, sliced
1 cup Moscato wine
1 3lb. boneless turkey breast

Pour the olive oil in a measuring glass, then add the poultry seasoning, thyme and pepper.  (don't worry about the oil and juices separating.  The citric acid will break down the oil so that all things will mix and stay mixed.  You can use vinegar to do this as well, for instance, oil and vinegar on a sub.  Add the vinegar first to help break down the oil.)
Take the lemon and the orange and roll across back and forth exerting moderate pressure to get the juices going, then put in the microwave for 15 to 30 seconds to further this along. 
Take out and juice into the oil and whisk together. 
Add 1/2 the wine
Let that sit, while you prepare the turkey. 
I always salt just the fat on the turkey, I don't want to dry the bird out.
Put the stalks of celery and some onion under the turkey, place the rest around it.
Pour  the rest of the wine in the pan
Pour the orange oil over the turkey, turning to cover it all.  Use all of it.
Make sure the turkey is fat side up


Cover with foil and bake in 325 oven for 2 hours, uncover.
Cook until the breast is cooked through.
Take out and cover in foil to keep warm.

NOTE: If you want, you can take the carrots, celery, onion and juices and use those to make a delicious gravy.  Place the veggies in a blender, blend until smooth.  In a heated skillet, melt 2 tablespoons butter and add 2 tbl flour and mix until it starts to turn a caramel color, then add the blended mix and the juices until the consistancy of gravy.  If you wish, add some milk or half & half.  Salt and pepper to taste.

Cranberry/Blueberry sauce:

1 bag fresh cranberries
1 cup blueberries
3/4 cup sugar
1 cup orange juice
1/2 cup water

Boil the water, orange juice and sugar then add the cranberries and blueberries, mix well and let boil on medium heat, then let simmer until a gel like consistency. 

Gingerbread sweet potatoes:

2 large sweet potatoes, peeled and thinly sliced
1 large orange, juiced
1 tsp cinnamon
4 tbl salted butter
milk or half&half
1/4 cup brown sugar
Gingerbread flavored marshmallows

You can bake the sweet potato or boil it, I chose to boil it for time's sake.
Add the orange juice to the water
About 1/2 way through the boiling, add the cinnamon.
When the potatoes are easily stabbed with a fork, pour out all the water
Add the brown sugar, milk and butter, mash well
While they potatoes are still hot, add the gingerbread marshmallow's and mix until melted

Mayonnaise Muffins:

1 cup self rising flour
1 cup milk
1 tsp sugar
1 heaping tablespoon of mayonnaise
Muffin tin

Heat oven to 400 degrees
Mix ingredients together and pour into prepared muffin tin, bake for 15 to 20 minutes until golden brown
Serve hot, with butter and jam. YUM YUM!

My husband was very happy to come home to a nice turkey dinner, and he was so grateful he served the food and cleaned up afterwards.  How nice of him.  He said he enjoyed it and even though the little boy didn't seem to want to eat, he thought he enjoyed it too.  The little boy looked at me and nodded his head in agreement.  I love my guys! 

Lemon & Rosemary baked chicken with fixins'

HEY PAW! What's for supper?


Tonight we're having lemon & rosemary baked chicken, corny cornbread muffins, tater tots for the tot, fried corn & little green onions, and Grandma's jello salad. YUMMMMYYYYY.

It's been a cold and snowy day. We've played in the snow, drank hot chocolate (or in the case of my son, guzzled) and ate cookies and strawberries. Now it's time for dinner, what to make? On cold snowy days, I want to make soup. I must refrain, I've made soup two Sunday's in a row. So, what's the next best and easiest thing? Baked chicken.


Now, the thing to remember is, I'm not an expert. So don't take the measurements to heart. Use as much or as little as you like. To be safe with cooking meat, cook according to the package directions. I look for easy things to fix, without a lot of time and fuss. I simply don't have the time, nor do I want to take hours to fix my supper. Fix & serve, that's how I like it.


Grandma's Jello Salad has several steps, so you will have to start this in the afternoon. It's still pretty easy, it just sounds hard. Once you make it, you'll see the steps are easy.


My husband insisted I take a picture of the plate, since he said it looked and tasted, so good.



Here's how I fix it.



Lemon & Rosemary Baked Chicken:


1 package chicken breast


2 lemons


Garlic rosemary seasoning


salt and pepper





Heat the lemon in the microwave for about 15 seconds then cut in half and squeeze juice all over both sides of chicken, and sprinkle with the rosemary seasoning. Let sit for about a half hour, in the fridge. Then bake in a 350 degree oven until cooked through, about 40 minutes give or take.









Corny Cornbread muffins:


1 package cornbread mix, I use Jiffy


1/4 cup corn

Prepare cornbread mix according to box. Stir in the corn, more or less to your taste. Pour into prepared muffin tin and bake according to box directions.

These muffins are moist and you get a little more texture with the corn.

Tater Tots for the Tot:
I would like to say these are strictly for the Tot, but I love Tater Tots, it's easier to blame this on the little boy!


Pour tater tots out of the bag and heat in the oven according to the package details. Can't get any easier. I bake these with the chicken, the last 20 minutes of the chickens baking time.







Fried Corn & Little Green Onions:


Frozen corn


3 tablespoons salted butter


enough water to cover the corn


A couple little green onions, chopped





I use frozen corn because it doesn't have any extra sodium. Canned corn has some sodium, even if you rinse it off, some of that sodium will still remain.


Put a couple cups of corn in a sauce pan and cover with water, add the butter and salt and pepper to taste.


I usually don't add salt, since I use salted butter, but whatever you like.....


Let the water boil off until all that remains is the butter and let that fry in the pan a little bit.


After it's fried a bit, turn the eye off and add the chopped onions and let that warm up.





Grandma's Jello Salad:





This recipe makes a lot of Jello Salad. I cut it in half and I have fun with the combinations of jello and fruit. I also use the flavored marshmallows to mix things up a bit. During Easter, I made this and used the Easter shaped marshmallows, that was so cute. Kids love this, and adults do too!


My Grandma makes this a lot, and she always adds different kinds of fruit with the pineapples. Her favorite type of fruit to add are bananas. I'm allergic to bananas! I go to her house and she tells me she made her jello salad. I cut myself a piece and put it right back in the pan. I go back into the living room with no jello. She was just about to ask me why, when her eyes got all big and she said BANANAS! A few weeks later she makes the jello again. This time she doesn't add banana's and is happy to tell me that. I go in, and there are some odd looking fruit pieces mixed in with the pineapple, so I ask her what they are, Mango. I'm allergic to mango too! So, I had to learn how to make it myself, or I'd never get any I could eat! Ha Ha.





1 regular package Lemon Jello
1 regular package Orange Jello
1 can crushed pineapple
1 bag mini marshmallows
Orange Juice
2 tbl. sugar
3 tbl. flour
1 egg, beaten
1/3 cup lemon juice
1/2 pint whipping cream (or 8oz. Cool Whip)
Grated cheddar cheese

Prepare Jello according to package
Drain pineapple and reserve the juice
Add pineapple to jello
Pour into glass dish
Cover with mini marshmallows and refrigerate to gel



Add orange juice to pineapple juice to make 1 cup
Pour into sauce pan
Add sugar, flour, and beaten egg
Cook over medium heat until pudding like, stir constantly
Remove from heat and allow to cool at room temperature, stirring occasionally
Once room temp., refrigerate until ready to add to Jello salad





Put whipping cream in a bowl and add lemon juice
Fold in the pudding mixture, whip together (if using whipped topping, then mix into pudding mixture)
Put on top of marshmallows then grate cheese on top
Refrigerate until ready to serve





Tonight I didn't have any whipping cream or whipped topping, so I used softened vanilla ice cream, just a large scoop. It mixed in well, and was yummy. How it sets, will be a different story, I'm sure. Guess we'll see!