How fun! Eli, Pops and I joined some great friends at the lake on Friday afternoon. There were lots of photo ops as the kids passed the time digging in, and eating, the sand, splashing in the water and eating each others' snacks! Eli loved the water and was a large participator in the sand eating category while Pops and I enjoyed the warm day and peaceful atmosphere (minus the "kid noise" of course). It has been great having Grant's Dad, Jack here to visit us and more importantly to spend time with Eli. They are having loads of giggles and cuddles together which is so special for us to see! (we have also found out that Jack is a great group photo taker.)
1 comment:
I am going to miss hanging out with you during the day!! Hopefully I can ditch for playgroup every now and then. OK here is Nicole's yummy ice cream cake recipe - sooo good!!
1/2 cup of fudge ice cream topping, warmed
1 tub (8 0z.) Cool Whip, thawed
1 pkg (4-serving size) Jell-O Chocolate Flavor Instant Pudding and Pie Filling
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches
Prep:
Pour the fudge topping into a medium bowl. Stir in 1 cup of Cool Whip with a wire whisk until it's well blended. Add in dry pudding mix; stir 2 min or until well blended. (Note: fudge topping consistency varies so if your mixture is too thick to easily spread, stir in 1/4 cup of milk). Break the Oreo cookies into small chunks and stir into the pudding mixture.
Making the cake:
Arrange 4 of the ice cream sandwiches side by side on a 24x12 inch piece of foil; spread the 1/2 of the pudding mixture over the top of the sandwiches. Add another layer of sandwiches; spread the other half of the pudding mixture and then add the final 4 sandwiches on top. Cover the top and sides of the cake with the remaining Cool Whip. Bring up the sides of the foil to cover the cake and place in freezer for 4 hours. (Not completely required but the longer the time in the freezer the more held together the cake.) Serves 12.
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