August 18, 2016

Red, White and Blueberry Salad

On the Menu Today~
Red, White and Blueberry Salad

The Olympics are winding down but there is still time to celebrate. 
What a better way to celebrate than with a refreshing,
Red, White and Blueberry Salad.

I love the Olympics...always have.
The opening and closing ceremonies,
the different countries, the flags and
of course the Athletes.
I can remember watching the Olympics
when I was a child on our big black and white TV.
Then every 4 years after that.....on our Zenith color TV.

We've decided to take Turnips 2 Tangerines to the next level.
The next level meaning "videos"

This was my second attempt at making a video,
created using Magisto, which I really like and
was very, user friendly.
Now, all I need is a lot of practice and patience.
I've had a youtube account since 2012 and
we have never really used it.
Never really "understood" it, I might add.
So stop back often, to see how our videos are progressing.
They can only get better, eh?

My grandson, who is 5,  has spent time with us this summer.
We've been watching the Olympics together and
I've been explaining to him the ins and outs of the Olympics games.
What it means to win a Gold, Silver and Bronze metal.
Hopefully, this will start him on a path to watching the Olympics.
Who knows, maybe someday he'll even participate in the Olympics~

My favorite is the Winter Olympics.
The figure skating, down-hill skiing,
bob-sledding, curling...all of it.
I'm looking forward to 2018 when the
Winter Olympics will be held in South Korea.
That alone is a big accomplishment...

Red, White and Blueberry Salad

  • 1 (3.4 oz) box instant coconut cream pudding mix
  • 2 cups milk
  • 1 (8 oz) package cream cheese
  • 1 cup powdered sugar
  • 8 ounces cool-whip
  • 2 pints blueberries, rinsed
  • 1 (12 oz) package frozen dark-sweet cherries, thawed
  • 1/2 cup sweetened, flaked coconut
  • 4 mint leaves, thinly sliced, garnish
Cooking Directions
  1. In a small bowl, combine the coconut cream coconut pudding mix with the milk, whisk for two minutes; set aside.
  2. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated increase the speed to medium and beat for 1 minute or until thoroughly combined and smooth.
  3. Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the cool-whip and gently fold into cream cheese mixture. Fold in the cherries, blueberries and flaked coconut.
  4. Garnish with mint leaves, cover. Refrigerate at least 2 hours before serving.

Cherry, Blueberry, Cherries, Coconut, Salad, Cream Cheese
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