Saturday, August 15, 2009

Super Supper Saturday/Sunday

Ok, This is something totally new and different. I am horrible at trying to post on the weekends so let's try something that everyone does....EAT!!!!

So, I will prepare something for you to try, tweek, totally love, not-so-much like or not-on-your-life. Keeping something new and exciting on the table has always been a challenge for me. I am the worlds worst at trying to bring in new things because I get stuck in a rut. I am sure it drives my family crazy but that is what happens. Does it ever happen to you? I'll try to include fun things like appetizers, main dish, snacks, and of course we can never forget the desserts.

Well, what are we waiting for??? Here we go.........
Let's start with dessert first!!!! Of course, where else do we start...LOL

Triple Triffle Delight
1 prepared angel food cake (if you are feeling sinful, use pound cake)
1 large box of vanilla pudding
Milk to prepare pudding with minus (-) 1/2 cup
2 containers of Cool Whip (Light if you like or regular)
1 small container of blueberries, blackberries or raspberries
1 small container of strawberries
2 bananas-sliced

In a large glass bowl crumble up 1/3 of the cake. Use a tall glass bowl because you want to see the layers. Layer over the cake 1/3 of the berries, 1/3 of the strawberries and 1/3 of the bananas. In a seperate bowl, prepare the pudding according to directions minus (-) 1/2 cup of milk. It will be thick and that is what you want. Whisk in 1 full container of Cool Whip. This is the "mousse". Layer over the top of the berries 1/3 of the mousse mixture. Now repeat with cake, berries, strawberries, bananas and more mousse. Once you are done with all the layering, cover with the entire container of Cool Whip. If you have to press it down a little, that is not a problem. Cover with plastic wrap and put in the refrigerator.

**Fozen fruit works great and so does canned. If you use the canned, drain them well.
**Use pound cake or angel food cake. Either works great
**Always put fruit on top of the cake and then the mousse. The juices from the fruit get in the cake.
**Make this in the morning and allow to chill until lunch or dinner. If you are making ahead, you may want a TINY bit of lemon on your bananas so they don't turn dark.

Believe it or not, there is a CHOCOLATE VERSION!!!!!! You will have to check back for that one!!!!!
Hope you enjoy this one!!!!!!! Let me know what you think.......

Laboring (and cooking) with You,
Doula Mama Pam

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