Why is it that each new season conjures up different foods that come to mind? This Spring season makes me want to have luncheons and get the pretty pink napkins out and plates that just scream “yea the sun is out!” One of the most favorite things of mine is to have ladies who share the love of gathering together and visiting over a table of good food. Lately I have noticed that there is a group of ladies all over the country who gather and have a Southern Living Luncheon. There are groups forming all over and they make all the recipes from SL magazines! So that is now a new bucket list of mine. To find ladies who would love to meet for lunch and eat all the wonderful SL recipes that have been given through the years. This recipe is a great spring dessert and comes from a Southern Living Sept 2005 magazine. Refreshing and oh so good!
15 lemon cookies, coarsely crushed (about 2 cups)
1 (21 oz) can blueberry pie filling
1 (8 oz) container extra creamy Cool Whip, thawed
1 (14 oz) can sweetened condensed milk (like Eagle Brand) not evaporated
1 (6 oz) can frozen lemonade concentrate, thawed
Sprinkle 1 tables of crushed cookies (each) of 8 parfait glasses. Spoon 2 tablespoons of pie filling over crumbs.
Mix Cool Whip with condensed milk and thawed lemon concentrate together! Stir until well mixed spoon 2 tablespoons of this mixture over pie filling sun each glass! Repeat layers once. Top each glass with cookie crumbs. Cover and chill 4 hours before serving!
Chocolate Castles as wel 