Pink Fluff!!!

Ok, continuing my theme of the not so ordinary Thanksgiving, I am retiring the green congealed salad, and replacing it with PINK FLUFF!!!

Yep, this stuff is guaranteed to spice up that Thanksgiving buffet. It's glorious pink color provides just that spark of color you need, plus it is absolutely delicious.

PINK FLUFF!!!

1 12 oz carton Cool Whip, thawed

2 cups miniature marshmallows

1 cup chopped pecans

1 16 oz can crushed pineapple, drained

1 12 oz can cherry pie filling

1 12 oz can condensed milk

8 ozs cream cheese softened.

Stir all ingredients together and refrigerate.

Put it in a pretty clear bowl and add a little pep to your menu! Good enough to be enjoyed as dessert too!

Enjoy!

Melinda

Bright Star Lemon Pie

There is a restaurant in Bessemer, Al. called the Bright Star. It's been around all of my life (a lot of years), that people travel from all corners of Alabama to eat at. One of the main attractions are their desserts! The lemon pie is one of the favorites and at long last, they've shared the recipe with us!

The Bright Star's Lemon Icebox Pie

4 14-ounce cans sweetened condensed milk, chilled
4 egg yolks, slightly beaten
1 cup freshly squeezed lemon juice, chilled
2 9-inch graham-cracker pie crusts (homemade or store-bought)
1 can whipped cream (for topping)

In a bowl, mix together sweetened condensed milk and egg yolks. In a steady stream while whisking, add lemon juice to mixture until well blended.(Note: mixture will thicken.) Pour mixture into pie crusts. Refrigerate at least one hour. Before serving, top pie with whipped cream. (Makes two 9-inch pies)

I made them this weekend for the hubby, who couldn't wait. They are fabulous. You must give this one a try!

Melinda