If you have never caught a jar full of lightning bugs, you have not lived. I was raised a country girl and in the summer I would stay with my grandparents on the farm. On a warm summer night, the lightning bugs would put on a fireworks display that would rival the Fourth of July. Momma Said, “Why not celebrate freedom every night.”
We never hurt them, just kept them in a jar for a little while and then let them go. The fun was in seeing who could catch the most. I don’t really remember how we counted them, but I do remember it was so much fun. Kids today don’t know how to make fun. I don’t think they even go outside much anymore. I feel sorry for all the fun they are missing and it is right under their nose, they just can’t see it.
I love the outdoors and it is really sad that kids don’t want to be in the great big world we have right at our fingertips. So much to see and do, if I had the chance to travel I would never leave the United States. Just travel around and see our great country. The Grand Canyon, the mighty Redwoods, both oceans and I really want to travel to Wyoming. Momma Said, “I don’t know why, but I want to see that state up close.”
I hope everyone had a safe Fourth of July celebration and hope that you enjoy the rest of the summer. Please remember to keep the flood victims of West Virginia in your prayers. I also hope you enjoy this recipe I have for you this week. It sounds yummy.
No Bake Summer Berry Icebox Cake
· 19 oz graham crackers
· 8 oz cream cheese, softened
· 2 (3.4 oz) packages Vanilla Instant Pudding
· 2-1/2 cups cold milk
· 12 oz Cool whip (or homemade whipped cream)
· 3 cups fresh strawberries, sliced
· 1-1/2 cups fresh blueberries
· 2 oz white chocolate chips
1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
2. Gradually beat in milk.
3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
4. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”