Up here in Canada it's Thanksgiving weekend. Canadian Thanksgiving is celebrated in October and people generally have their big meal on Sunday or Monday. We celebrate in early October because well soon after there is a whole lotta snow. It's sad how short our summer and growing season is. I really shouldn't have mentioned the "s" word, it may come early now.
Apparently the first Thanksgiving in North America took place in Canada when the explorer Martin Frobisher arrived in Newfoundland in 1578. I didn't learn this until a few years ago and I've lived in Canada my whole life.
This year we have to go to three dinners, one on Saturday, Sunday and Monday (my husbands parents are divorced), it's going to be a lot of ham and turkey and pie. I have been given the task of baking two pies for the Saturday dinner and three pies and a dessert for the Sunday dinner.
First up we have the ever simple and delicious Chocolate Puddin' Pie (say it with a southern drawl).
This is from a Kraft magazine, so it's basically an ad for Kraft products. I made a cookie crust from the instructions on the oreo crumb box so I won't include the directions here.
Chocolate Puddin' Pie:
1 cookie crust
1 cup of milk
1 box of chocolate instant pudding
1/2 tub of Cool Whip (approx.)
1. Mix the box of pudding with the cup of milk until smooth. Spread half of the mix in the cookie crust and add about 3/4 cup of cool whip to the remaining pudding. Spread half of this over the previous layer of pudding.
2. Add 3/4 cup of cool whip to the remaining pudding mixture and mix, again layer half of it on the other pudding. Add a bit more cool whip and spread the remaining mix on the top. You should end up with four layers of pudding going from dark to light.
It's very simple and very good, not so friendly with the waistline though. My husband who hates cool whip loves this pie. It works well with the premade cookie crusts too, so if in a pinch for a "homemade" dessert, try this one.