A little November Hiatus while Husband and I said a lingering farewell to those traumatizing colds that kept us confined to barracks for a long while...
and then a week of preparation for,- ta da, the
Everyone who was supposed to help on our table got sick, so Mary and I ended up tending the White Elephants.
I see advertisements in newspapers and magazines for terribly sophisticated big city Bazaars and Christmas Craft Sales, and our traditional Church Bazaar is very small-town by comparison. However, it is an outreach into the community that has been welcomed annually as Christmas approaches for at least the last forty years. Sometimes the ladies who stand behind the tables come to church, and sometimes they are volunteers from the community who come to help and have fun.
There is a great rush of buying after the Bazaar is officially opened, and then everyone settles down to coffee and tea and the same dessert they have been enjoying for almost the last ten years. It is so good, why change?
Here are the ladies who two days before put together this simple recipe that is popped into the fridge where it metamorphs into a wonderful Napoleon type French Pastry with delicious sauce of your choice.
The recipe for this fabulous stand-by.......
Line the bottom of a 9x13 inch pan with unsalted soda crackers.
Pile on one third of a bowl of instant pudding, flavour of your choice.
Smooth over one third of a bowl of softened Cool Whip.
Repeat until there are three layers, - crackers, pudding, Cool Whip. Cover and pop into the fridge for forty-eight hours.
Make a variety of sauces, - strawberry, raspberry, blueberry, chocolate, - (blueberry with lemon pudding is a great favourite).
And voila - a dessert fit for a king and just perfect for a Country Christmas Bazaar.
Or a Christmas Eve gathering, - or a large family dinner, - or just anywhere that you want to earn accolades for a delicious and light dessert.