Yes, the calendar may say June 17 but it’s finally sunny with clear blue skies, a light breeze and 72 degrees here in Spokane! Yup, that says summer to me! Last week with all the crazy weather across the country we had snow one morning, and hail another evening with daytime temps of about 50. I pray that all the lives of all the people who were affected by floods, tornadoes, and extreme heat will return to normal quickly.
Others here may have planted earlier than now but we’re from Ohio and the old addage was you didn’t plant until Memorial weekend. Ok, so I’m a couple of weeks off but I thought I’d show you some beautiful hanging baskets on my backyard deck.
With warmer weather comes my desire to eat meals outside which we did on Sunday for Father’s Day. Hmmm….. chicken on the grill, watermelon, corn on the cob, and yes, of course – ICE CREAM! I’m sharing this fabulously easy recipe with you and hope you enjoy it!
2 cups of milk
1 quart of vanilla ice cream (slightly thawed)
Two (3.5 ounce) packages of instant vanilla pudding
1/2 cup butter
1 1/2 cups of crushed graham cracker crumbs
1/2 cup of crushed saltine crackers
8 oz. Cool Whip (thawed)
Four 2 oz. Butterfinger bars (crushed)
* Combine milk, ice cream and dry pudding mixes in a large bowl; beat until well mixed. Place in refrigerator. Melt butter in saucepan; pour over cracker crumbs in a large bowl; mix well. Pour into a 13 x 9 pan, patting the cracker mixture (remove 1/3cup) into an even layer on the bottom of the pan. Pour ice cream mixture over crust. Freeze for 1 hour. Remove and spread Cool Whip over fillng. Mix crushed Butterfingers with the remaining 1/3 cup of cracker mixture; sprinkle on Cool Whip. Return to freeze. Garnish with hot fudge sauce. Yum!
Now back inside to get ready for a quilt show this weekend in Missoula, MT! Happy quilting!