this was a hot-weather holiday snack made in a kitchen that was not my kitchen, so i followed my earlier advice about packing ingredients in, keeping utensil needs and mess simple, and allowing for variation among dietary restrictions.
one trip to one store on the way over: super saver. i bought one chocolate crumb pieshell (1.29) and a six-pack of small graham cracker crusts (above, 1.49). the filling is a pint of fresh blueberries (2.50), which i washed; one four-pack of strawberry gelatin cups (1.19), which i cubed right in the bowl in which i mixed everything; and half a bag of miniature marshmallows (99c). i tossed the filling in 12 oz of chocolate pudding (also 1.19).
the big chocolate pieshell got filled with all the ingredients (like the little guy above). the other smaller pieshells were filled with some but not all of the above ingredients, to suit more tastes in the house. Chilled until someone wanted to eat some.
this worked because fresh blueberries were, then and now, exactly in season (and at their most inexpensive); and the red, white and blue theme was suggested by the holiday. i would have chosen vanilla pudding except i wasn't sure if the gelatin would turn it pink. fresh blueberries in pudding are wonderful... and they stay on your fork.
3 comments:
Happy belated birthday!
What kind of glaze did you use?
i just added the text to this post.the glaze (which was chosen for ease) is just store-bought pudding.
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