Peppermint Ice Cream Pie

12 oz semisweet chocolate chips 

6 T. butter

4 c. crisp rice cereal 

1/2 gallon peppermint ice cream, softened 

Melt the chocolate and butter together. Stir into the cereal. Press into 2 small buttered pie pans. Fill pans with softened ice cream. Freeze before serving. (Cut the crust BEFORE pies are completely frozen, because it’s nearly impossible to cut after.)

Recipe Notes: This was one of Grandma Vi’s favorites and her traditional birthday treat. 

Brite’s Chocolate Cherry Smoothie

1 can coconut milk
2/3 t. powdered stevia
1 banana
2 c. pitted sweet cherries (fresh or frozen)
1/4 t. almond extract
2 T. cocoa powder
ice cubes/ water (as needed to get correct consistency

Blend in blender until all ingredients are smooth and you have achieved the desired consistency.

Recipe notes: Measurements are somewhat approximate. Experiment until you achieve something that suits your preference.

Strawberry and Pineapple Frozen Dessert (2 Recipes)

1 can strawberry pie filling
1 can pineapple pie filling
1 can Eagle brand milk
1 large Cool Whip

OR

1 can strawberry (or blueberry) pie filling
13.5 oz. can crushed pineapple, drained
1 can Eagle brand milk
1 large Cool Whip
chopped nuts, optional

In a large bowl, mix milk, pie filling, pineapple, and nuts, with a fork or spatula until combined. Gently fold in the Cool Whip. Pour into a 9x13-inch pan or container. Cover and freeze for at least 4 hours or overnight until firm. Let the pan sit at room temperature for 10–15 minutes before slicing to make it easier to cut into squares.