Yum and Fun

We had pizza, Tana's two pasta salads and these recipes at Tracy's home.

Frozen Berry Salad:

2 (8 oz) cool whip, thawed
1 can Eagle Brand milk
3-4 cups grapes, halved
5-7 bananas, sliced
(can pineapple, optional) I didn't use this
3 pkg frozen fruit, (raspberries, black berries, blue berries are best) not strawberries

Set everything on counter so berries can begin to thaw. Fold cool whip and Eagle brand milk together in large bowl. Add cut fruit in. Add frozen berries just before serving.

Double Chocolate Mousse Cups:

Waffle cups
1 pkg prepared waffle bowls (10 bowls from Walmart)
Some of the bowls were broken, so it might be wise to get an extra box
1/2 cup semi-sweet chocolate morsels

Mousse and Garnish
1/2 cup white chocolate morsels
1 cup cold milk
1 pkg (3.3 oz) white chocolate or vanilla instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed
3 Tbsp sliced almonds, toasted
1 container (6oz) fresh raspberries

1. For waffle cups, place semi-sweet morsels in bowl and microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip basting brush into chocolate. Swirl basting brush around inside walls of waffle bowls, replenishing brush with chocolate as necessary.

2. For mousse, place white chocolate morsels into another bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in bowl; whisk until thickened. Add melted white chocolate; whisk until smooth. Fold in whipped topping.

3. Coarsely chop almond using food chopper. Spoon mousse into cups. Sprinkle with almonds and tops with raspberries -- I also added a blueberry to each cup.

Mint Brownies: I left these for Tracy to have after her missionary's farewell

1 1/4 cup butter
2 2/3 cup sugar
6 eggs
1 tsp salt
1/3 cup cocoa
1 tsp vanilla
2 cups flour
nuts (optional)

Cream butter and sugar. Add eggs and vanilla until well blended. Add dry ingredients and stir in nuts. Put in a 12x18 pan. Bake at 350 for 25-30 minutes. Cool, then frost first with the mint frosting, then the chocolate frosting.

Mint frosting: 2 1/3 cups powdered sugar, dash of salt, 4 Tbs butter, 1/4 cup canned milk, 1/2 tsp mint extract, green food coloring.

Chocolate frosting: 2 cups powdered sugar, 5 Tbs cocoa, dash of salt, 4 Tbs butter, 1/4 cup canned milk, 1/2 tsp vanilla.