Monday, November 3, 2014

Tricked or Treat

We were duped by Mother Nature, big time.  Only in the Midwest do you get 40 mile an hour winds, freezing rain and snow on Halloween.  Needless to say, Trick or Treat was a big flop this weekend.  Anyone need any candy?  Chocolate eyeballs?  Gummy worms?  Plastic spiders?

No need to despair – we still have plenty of time to celebrate the remainder of fall.  We’ve got a few leaves left on the trees and pumpkins and football and Thanksgiving! 

Did I mention pumpkins?  We have plenty of time to enjoy our pumpkins and this Triple-Layer Pumpkin Spice Pie.

Triple-Layer Pumpkin Spice Pie
2 cups cold milk*
2 pkg. (4-serving size each) JELL-O Pumpkin Spice Flavor
Instant Pudding
¼ tsp. ground cinnamon
1 8 oz. tub of whipped topping, thawed
1 graham pie crust
Pecan halves, optional

Beat milk, pudding mixes and cinnamon with wire whisk until well blended. Spread 1 ½ cups onto bottom of crust.  Add 1 ½ cups of whipped topping to remaining pudding mixture; stir gently.  Spoon over layer in crust; top with remaining whipped topping.  Refrigerate 1 hour.  Sprinkle with cinnamon or with toasted pecan halves if desired.  *I used skim milk, and it was wonderful.  Here’s the original recipe.

Sorry, Father Christmas, you will have to wait a few weeks for the Cowgirl.  She’s holding out for a good old-fashioned Griswold Family Thanksgiving. 

Have a great week!

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