Desserts...Because why wait for the good stuff
Cherry Layer Dessert-30 graham cracker squares
1 cup sour cream
2 C milk
1 pkg (51/4oz) vanilla instant pudding mix
1 21 oz can cherry pie filling
Arrange half of the graham crackers in ungreased 13x9 pan. Beat sour cream and milk until smooth. Add dry pudding mix to milk mixture and beat for 2 min or until smooth and slightly thickened. Spread half of the pudding mixture over the crackers.
Top with remaining crackers and spread with remaining mixture. Top with pie filling, cover and refrigerate for at least 3 hours.
Raspberry Ribbon Pie-
2 3oz pkg cream cheese, softened
3/4 cup confectioners sugar
dash salt
1 C whipping cream whipped
1 deep dish pie crust baked
1 pkg raspberry jello, 3 oz
11/4 cups of boiling water
1 Tbsp lemon juice
1 10 oz pkg frozen, sweetened raspberries, thawed
In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in the whipped cream. Spread half into pie shell. Chill 30 min. Meanwhile dissolve jello in water, add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill 30 min. Top with remaining gelatin. Chill until firm.
Seriously Great Chocolate Bundt Cake...Super Easy to Make
Sides...Because what's life without funeral potatoes?
Potatoes ala Kylie-
1 24 oz bag frozen shredded hash browns
2 cans cream of chicken soup
2 C sour cream
1 C shredded cheddar cheese
1/2 C butter melted
1/3 C onions (I hate onions so I leave em out)
2 C corn flakes crushed
2 Tbsp butter melted
Put hashbrowns into casserole dish. Combine soup concentrate, sour cream, cheese, 1/2 cup butter and onions. Gently blend into potatoes. Combine cornflakes and 2 Tbsp butter. Sprinkle on top. Bake at 350 for 30 min. Double your recipe if my daughter Kylie is coming.
