(of course they are sweets. I leave all the "serious grown up" stuff to others! I'll pick that up when I HAVE to...and I don't HAVE to yet!)
PUMPKIN ICE CREAM!
½ gallon of Blue Bell’s homemade VANILLA icecream
1 30 oz can of pumpkin pie mix
1 big box of ginger snaps
1 stick of butter
1 tablespoon of brown sugar
25 9oz plastic tumblers
So what you do is let the ice cream soften. In a big bowl mix the icecream and the pumpkin mix. Once you think it's perfectly mixed, pour into serving cups about 1/2 full and then freeze for atleast 4 hours (Or overnight).
While it freezes you can, crumble the ginger snaps. The next morning, melt the butter and brown sugar. Then mix in the ginger snaps. Pour that over already frozen ice cream. And freeze again for about 30 minutes to an hour.
Then you’re ready to serve once you’ve topped it with Whip cream.
1 can (20 oz) crushed pineapple, undrained
2 pkg. (4 -serving size each) or 1pkg (8- serving size) Jello Rasberry Flavor
1 can (16 oz.) Whole berry cranberry sauce
1 medium apple (I like to use granny smith's for this one), chopped
2/3 cup chopped walnuts
Drain pineapple, reserving liquid in 1-qt. liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir. (Gelatin mixture should be thick). Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator. Makes 14 servings, 1/2 cup each.
You know what they say: You are what you eat!
That makes us a bunch of TURKEYS!
Have a wonderful Thanksgiving week!