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Mealtime Makeovers PDF Print E-mail

Trial and error make the best

By Ashleigh Noyes
Tribune columnist

We just had our annual Easter Dinner at our house with the Fournier family. However, this year with kids and jobs, Tonya and I were not our normal highly organized selves. Despite all the missing ingredients, smokers shutting down and general chaos, we managed to pull it all together and eat right on time! It seems that although we always plan to make one dessert each, we always end up with more desserts than real meal items.
This year we ended up with four desserts. This is a recipe that I actually saw floating around on Facebook. Of course, due to my lack of planning, I had to alter it a tad since I did not want to venture to the store yet again in the snow storm. So this is what we got, and it was awesome. Try it out on your family!

Brownie Refrigerator Cake

1 box brownie mix
1 extra-large egg
1 (8 oz.) package cream cheese, softened
1-1/2 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 cup crushed shortbread cookies
Mix brownie mix according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.