Easter is tomorrow, and is the day Jesus Rises from the dead, and we all rejoice, as we are saved by Grace, through his blood shed. We take this day and remember the wonderful miracle that happened many years ago, by attending church, and have fellowship with our friends and family. Tomorrow, my family will be going to my Aunts’s House, and we will have Easter Dinner.
There will be around 30 family members, I am the oldest grandchild, of 15. There are now, 7 (would be great grandchildren) but my Mimi and Papa are both now in heaven. My aunt’s, uncles, cousins, siblings, and my parents will all attend! So, needless to say, we all pitch in and bring part of the dinner, and this is what I am making, and thought I would share.
Pink Fluff…(that is what we call it)
1. 1 Large tub of Cool Whip (can use light or reg.)
2. 1 can Cherry Pie Filling
3. 1 can Eagle Brand Milk (aka condensed milk)
4. 2 cups marshmallows
5. 1 can of mandarin oranges (drained)
Mix these 5 ingredients together, and chill about 1 to 2 hours before serving.
(can add coconut, or pineapple, nuts if desired)
I am also bringing deviled eggs, what is Easter without these yummy eggs.
I make mine with a yolk mixture of Mayo, mustard, and then I put them back in the white part of the egg and sprinkle with paprika. I chill them in the refridgerator until ready to serve.
So, that is what I will be making.
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