When my little sister was about 2, my mom loaded up a car-full of kids and took us to school. We were living in Indiana at the time and the weather was starting to turn (kind of like now...). On the trip to school, my mom mentioned that it was actually looking like a blizzard, so of course, we were excited!
When Mom pulled into the driveway back at home, little Marion, who'd been sitting quietly, expectantly, in her carseat, burst into tears. She was devastated because they hadn't stopped for the blizzard she'd been promised!
Well, apparently some of you have also been crying because I've been naughtily absent for such a very long time. Apologies!! Getting adjusted to working night shift has been - painful. :-) But God is holding me up and I'm beginning to be able to function again a little. Thank you so very much for your patience.
Here is a family favorite - great for the holidays that are coming up. I make it once every couple of years because, as you will see, it's pleasantly intense!! ENJOY!
Blizzard Pie
1 carob cookie crust
8 ounces Cool Whip
8 ounces Tofutti cream cheese
2 cups candy or fruit, crushed or chopped
This delicious pie is wonderful served cold or exceptional served frozen.
Mix Cool Whip and cream cheese with a mixer or food processor until smooth. Stir in crushed candy or fruit. Spoon into pie crust and smooth it into a puffy, fluffy look, with peaks and ridges.
Butterfinger - Mix in 1 cup crushed "Chic-o-sticks" and 3/4 cups of carob chips. (You can melt, spread, cool and break the carob chips for a more authentic feel.)
Carob Cookie Crust
25 vanilla wafers
3 tablespoons smart balance light, melted
1 tablespoon turbinado sugar
1 tablespoon Roma powder
3 tablespoons carob powder
1. Process all together until smooth and press into an 8" pie pan.
2. Freeze and use as is or bake for 10 minutes at 400.
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