This is it. Two days until Thanksgiving. Crunch time, as they call it. I chose this last recipe because I need to chose a dessert recipe and because it’s easy. Because if you’re going to squeeze something into your Thanksgiving menu two days before the big day, it better be easy, right?
By the way, I couldn’t find a picture of this pie, so I drew a picture of what I think it would look like (below). As always, please don’t make fun of my artistic skills.
1 can sweetened condensed milk
4 ounce container refrigerated non-dairy topping, thawed
¼ cup lime juice
2 cups watermelon balls
9-inch graham cracker crust
Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill for 2 more hours before serving.
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