My Birthday Angel in Heaven

 

We love and miss you everyday. 💖💖💖💖

DILL PICKLE WRAP DIP

  

The traditional Dill Pickle Wraps you admire are now available in an easier-to-make but equally delicious dip! This will be your go-to appetizer with only four ingredients and less than ten minutes to prepare!

 

INGREDIENTS

1 package (8 ounces) cream cheese, softened

1 cup sour cream

1 cup dill pickles, drained and finely chopped

1 jar (2.5 ounces) dried beef, finely chopped

Assorted crackers or fresh veggies

 

Cream cheese, in a medium mixing bowl, beat with an electric mixer until smooth. Beat in the sour cream until smooth. Mix in the pickles and beef.

Refrigerate for at least 2 hours before serving, covered.

With crackers or fresh vegetables, serve and enjoy.

 

 

 

HALLOWEEN SHERBET PUNCH

  

The perfect flavor combination of lemon-lime soda, Hawaiian Punch, and pineapple juice is used in this Halloween punch recipe; add frozen lime sherbet scoops to the liquid and observe them float, foam, and froth on the very top of your poison punch.

Lime sherbet punch with Sprite adds a festive flavor to any Halloween party, particularly if worms and edible eyeballs stare at you while you sip! Fun for adults and kids.

 

1-gallon green berry blast Hawaiian Punch chilled

2-liter bottle of Sprite chilled

20-ounce Juice from pineapple chunks

48 ounces container of lime, green sherbet

Gummy worms for garnishing

Gummy eyeballs  for garnishing

 

Combine Hawaiian Punch, Sprite, and Pineapple juice in a large punch bowl.

One gallon of green berry blast Hawaiian Punch, two liters of Sprite, and twenty ounces of pineapple chunks.

Scoop the sherbet into the punch bowl on top with an ice cream scooper. Some of it will degrade, but it should float well on the surface.

forty-eight ounces lime, green sherbet container

Serve right away garnished with gummy worms and eyeballs.

BLUEBERRY ANGEL FOOD CAKE

 

The following no-bake Blueberry Angel Food Cake is moist as well as light, and it takes only fifteen minutes to prepare. Everyone will enjoy it, either after dinner or on a special occasion.

 

INGREDIENTS

 1 angel food cake, a pre-made brand of your choice

21 ounces blueberry pie filling

1 package 4-serving instant vanilla pudding mix

1 ½ cups milk

1 cup sour cream

8 ounces Cool Whip

 

With your angel food cake cut it into 1-inch cubes.

Half of the cake pieces should be evenly distributed in the bottom of a 9x9 cake pan. Two-thirds of the blueberry pie filling should be evenly distributed over the cake.

Layer the remaining cake cubes on top of the blueberry pie filling.

In a medium mixing bowl, combine the pudding mix, milk, and sour cream and whisk until smooth (about 2 minutes). Spread evenly over the cake's top.

Evenly distribute the Cool Whip on top of the pudding layer. Drop and spread the remaining blueberry pie filling on top.

Place in the refrigerator for 4 to 5 hours before serving.