Ashton is a stay-at-home mommy, baker and blogger living in the southern Virginia area after having being raised in North Carolina and having spent several years in Utah. She is a vibrant and fun young lady (you can tell from the way she writes her posts) and has a wonderful sense of humour. She is also a fantastic baker and is currently putting the finishing touches on the *Ordering* page of her blog, Something Swanky. Ashton is always happy to share her love of desserts through this delightful blog and her Recipe page makes iteasy for her readers to track down all of the delicious treats that she has prepared. The choices are plentiful, be it a beautiful cupcake, an irresistible candy or a creative cake, Ashton is very dedicated to ensuring the yearnings of everyone’s sweet tooth are not overlooked. I am very happy that she is here today sharing her story and recipe with us. You can follow Ashton on Twitter @somethingswanky
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In preparation for this post, I hosted a small girls night tonight.
And we made sweets that I will be taking to a Women’s Hospice tomorrow.
And I fully intended to blog about Chocolate Covered Caramel Pretzel Rods.
And then I started doing a little research about my Grandmother’s life and what it was like just before she died of Breast Cancer.
I found a short passage written by my Grandpa about her, and I just love it.
Quick explanation: I don’t “do” real meringue– yuck. I stick with marshmallow meringue, and most of the time it works like a charm! Also, I chose to make a chocolate “crust” instead of something more traditional.
- 2 small packages of vanilla instant pudding mix
- 2 cups of milk
- 3/4 cup shredded coconut
- 8 oz. cool whip
- 6 full sheets of chocolate graham crackers (honey grahams are ok too), crushed
- 3 tbsp. butter, melted
- another 8 oz. container cool whip
- 1 small jar marshmallow fluff
- toasted coconut to garnish (optional)
- Mix together the graham cracker crumbs and the butter. Press into a pie dish or a bowl. Set aside.
- Whisk together the pudding mixes and milk. Add to that the shredded coconut. And then the 8 oz. cool whip. When thoroughly incorporated, pour about 3/4 of the mixture over the graham cracker “crust.”
- Go ahead and put the rest of the pudding mixture into the fridge to snack on later when you think no one is looking.
- In a medium bowl, whisk together the marshmallow fluff and the 8 oz. cool whip. Spread over the pudding mixture.
- Garnish with toasted coconut. Serve with a spoon in sundae glasses and enjoy!!