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Mealtime Makeovers...My first Easter PDF Print E-mail

By Ashleigh Noyes

Tribune Staff

After a Friday snow day, getting back in the groove of Monday can be difficult. This Monday, however, is very special. It is the beginning of the week prior to my first big family holiday at the Noyes household!
At a get-together we hosted on March 16th, my husband made a fantastic smoked pork roast, so it was decided that we would have that again for Easter Dinner. Aside from the pork there will be ham, cheesey bacon potatoes (one of my specialties), mashed potatoes, green bean casserole, and more dessert than we will know what to do with.
The menu planning began over the weekend as did the shopping. Now it is time to prepare! For the most part, I am leaving the desserts to friends and family, however, I have come up with a clever little treat that I will prepare as a creative alternative to Strawberry Shortcake. You might like to try it as well as a bright little addition to your Easter table! Enjoy the holiday.

 

Strawberry Shortcake Cups

2 packages vanilla instant pudding mix
2 packages strawberry creme pudding mix
6 cups cold milk
1 large container fat free whipped topping
1 package Golden Oreo cookies
8-12 clear plastic cups
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In a medium bowl mix the vanilla pudding mixes with 3 cups milk and whisk until thickened. Set aside. In a separate medium bowl, combine the strawberry creme pudding mixes and remaining 3 cups milk and whisk until thickened.
Place the cookies in a large plastic bag and press to release the extra air. Crush the cookies and set aside.
Set out your plastic cups. Place a layer of vanilla pudding in the bottom of each cup. Next add a layer of the strawberry creme. Sprinkle in a handful of cookies in each cup and top with a layer of whipped topping. Repeat until cups are full. Garnish with cookie pieces and sliced fresh strawberries.