It is currently the first week of April. I would love to be thinking about creamy and cool desserts so I am for this week's What's For Dinner Wednesday.
Meanwhile in Kansas...
Yesterday, we had rain, sleet and snow falling from the sky; not your typical Kansas weather in April. Easter Sunday was much nicer and my mom brought this for Easter dinner. She used to make it all the time when we were kids growing up. Apparently, it had been a while since she had made it since The Farmer said he'd never had it.
1 package (4 serving size) lemon pudding and pie filling, the COOK and SERVE!!
1 package (3 oz) lime gelatin
1/3 cup sugar
2½ cups water
2 eggs, slightly beaten
½ cup light rum, optional
1¾ cups whipped topping
1 prepared 9 inch graham cracker crumb crust, cooled
Combine pudding mix, gelatin and sugar in saucepan. Stir in ½ cups of the water and the eggs; blend well. Add remaining water; cook and stir over medium heat until mixture comes to a full boil. Remove from heat and stir in rum if desired. Chill 1 hour. Thoroughly blend whipped topping into chilled mixture. Spoon into pie crust and chill until firm, about 2 hours.
Garnish with additional whipped topping and lime slices if desired.
-A Kansas Farm Mom