So as many of you know, Bart and I welcomed our second child into this world just a mere two weeks ago. While I was resting at home after having a c-section (yikes!), my mother-n-law made a family favorite, Pumpkin Chiffon Pie. It's so good, so easy and it taste oh so good. It calls for pumpkin and if your like my OBFF (online best friend forever), who doesn't care too much for pumpkin, great news, you hardly even taste the pumpkin or you can replace it with another cup of your favorite ingredient, like peanut butter! I suggest making two at once because it will disappear.
I guess in my OBFF's world, maternity leave is only 2 weeks....because here I am ready to blog again and cook again!
I know a lot of people are dieting, so you can use sugar free vanilla pudding, skim milk and sugar free/fat free cool whip to help keep the calories and sugar content low. I've had them both and they both taste oh so yummy.
1 package of vanilla pudding, instant is perfectly fine 3/4 of milk 1 carton of cool whip, 8 oz 1 cup of pumpkin (from the can) 1 graham cracker pie crust
First things first, add 3/4 cup of milk to the vanilla pudding and mix until it becomes thick.
Add your cup of pumpkin to the vanilla.
Mix the pumpkin with the pudding, as shown above.
Add the cool whip to the mix and mix well.
Once incorporated, put the mix into the pie crust and put in fridge for 30 minutes to really chill and set.
To keep them from budding, place an apple in the bag with potatoes.
Wrap celery in aluminum foil when putting in the refrigerator, and it will keep for weeks.
Refrigerated apples last up to 10 times longer than those left at room temperature. To prevent apples from speeding up the ripening process of other items in your produce drawer, store them in a plastic or brown paper bag.