Can you believe that Easter Sunday is just around the corner?
I can’t hardly wrap my head around it already being here, even with the daily reminders I get from the kids.
This will be the first Easter that Boy 2 is really big enough to enjoy decorating eggs and I can’t wait to see what he comes up with.
I’m sure you know by now that my kids are pretty competitive and they make everything, even egg decorating, into a challenge. They always try to out do what they did the year before. I think it’s going to be pretty hard to top the Harry Potter eggs that were made last year. Regardless of what they come up with I’ll love it, and they’ll love doing it. And, that’s all that really matters.
When I think of Easter Sunday, I think of three things: Easter Service, Egg Hunts, and Church Potlucks.
So, I’d like to share an old but favorite recipe for an Easter side dish or dessert, depending on how you see it, that’s perfect for a church potluck or your kitchen table.
You’re going to need:
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz) Pistachio flavored instant pudding
1 cup of mini marshmallows
1/2 cup chopped pecans
1 1/2 cups of cool whip
Start by combining the pineapple (with juice), pistachio pudding, marshmallows. and pecans together in a large mixing bowl.
Once that is all mixed together really well you just stir in the cool whip.
Now comes the hard part, you need to let it refrigerate at least one hour before serving.
If you’re as impatient as me I suggest you grab an ooey gooey Cadbury egg to hold you over while the salad sets.
Trust me, it’s worth the wait.