Today was Aubrey's first 4th of course so we headed down to Madison to my grandparents to celebrate with my family. We had a small family cookout and then set off fireworks after. We thought for sure that the cops would be called because my Uncle travels every year to Pennsylvania to get the mortar fireworks and this year he went all out! The fireworks were probably the biggest I have ever seen, well aside from public firework displays. They were so loud that my Mom took Aubrey inside for me while I took photos.
I made some desserts, one of which was a hit and the other well, it wasn't touched. He he. I overslept that day and woke up very late and basically had to rush around to make the food for the cookout. I wasn't paying much attention so I accidentally added milk to the instant pudding mix for the watergate salad. You're probably asking yourself, "Aren't you supposed to put milk in pudding mix?" Why, yes! Yes you are but not when you are making watergate salad. This stuff is so good and my grandmother used to make it when we were younger in the Summer so I decided that I would surprise everyone by making it but I failed. It was more like watergate soup and no one ate it so ultimately it made its way down the garbage disposal.
Watergate Salad: Do not add milk to the instant pudding mix like I did!
1 can
(20 oz.) crushed pineapple in juice, undrained
1pkg.
(3.4 oz.) pistachio flavored instant pudding
1 cup mminiature marshmallows
1/2 cup
chopped pecans
1-1/2cups whipped topping
Combine first 4 ingredients in large bowl and then stir in the cool whip. Refrigerate 1 hour.
The second dessert I made that was a success was called Star Spangled Pie! I didn't think everyone would like it because it didn't look as great as the picture I had seen but again, I made this in a hurry. Obviously, it tasted OK!
Star Spangled Pie: Take your time if you want it to look pretty!
1 1/4 cups Keebler® Chips Deluxe® Rainbow Bite Size cookies
1 package (8 oz.) cream cheese, softened*
1/3 cup sugar
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 graham cracker crust. Any brand.
Red, white and blue sprinkles
Chop cookies and set aside. In a small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and beat until combined. Fold in cookies and whipped topping and the spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
All in all a pretty good 4th! I also took some great pictures. I wont post them all because I took a lot but I'll post some of my favorites.
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