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Tuesday, September 27, 2016

Make a Snow Job Dessert

Janet Groene's
Snowflakes and Sand

    The filling is the snow, graham crackers are the sand and presto is the timing for this mystery  dessert. It’s quick to mix but it does need time in the refrigerator. It’s oh, so satisfying to pull this out of the refrigerator to serve with a tah-DAH after a long day’s RV travel and a simple supper. 

Graham crackers
Large tub of whipped topping, thawed
1 can of sweetened condensed milk
2 tablespoons lemon juice
1 ½ cups shredded coconut
1 cup sliced almonds or other  chopped, white nuts such as  macadamias
Small jar of marshmallow cream (about 1 cup)

    Line a 9 X 13-inch pan with graham crackers. In a bowl mix the condensed milk  and lemon juice, then quickly fold in about 2/3 of the whipped topping with the coconut and nuts. Spread over graham crackers. Using two teaspoons, dapple filling with small flecks  of marshmallow cream.
     Cover with another layer of graham crackers, pressing over filling. Frost with remaining whipped topping. Cover and chill 8 to 24 hours. Cut in 8 to 12 squares and serve with a pancake turner. 

See Janet Groene’s galley-ready recipes at

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