Improvising....

That seems to be the theme for many of us during these uncertain days.  With the visit from family, who have not been quarantining, they determined they would all set up camp in our backyard!

It isn’t exactly “tent city,” though all three daughters have staked claim to their spot on a rare level space in the yard.

This has called for special food prep/serving.  I made a version of Holy Smoke for our dessert on Sunday, and there was enough leftover for a small dish for The Husband and me after everyone leaves, which will happen way too quickly!

The basic recipe for this comes from a church cookbook from 1977!  It was titled simply “Chocolate Dessert.”
HOLY SMOKE
1 stick butter, softened (I placed a simple vanilla wafer in the bottom of these disposable cups).
1 cup flour
1 cup chopped pecans
Mix together and spread in the bottom of an oblong baking dish; bake at 350 degrees for 20-25 minutes. Cool.
1 pkg. (8-oz.) cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
Blend together and spread over above crust.
2 pkgs. (small) chocolate pudding
2  3/4 cups milk
Mix and let stand 2 minutes, then pour over above.
13-oz. whipped topping (I sometimes use fresh whipping cream, whipped)
Spread over above. Sprinkle with slivered almonds. Chill 6 hours.
It’s great for a summertime dessert, and the recipe can be varied to suit your preference.
It is another lovely summer day here, with very warm temperatures expected. We’re focused on staying cool, being healthy, and staying well!  Masks, social distancing, hand washing, and a place in the shade....the order of the day!