Hello, everyone! So many lovely posts last week about the fathers in our lives!! I'm sure they'll all love their gifts. They are all such good men!
This week our posts will have the theme of Outdoor Outings! Summer has come out in force here! Temps are in the 80's and 90's already, the snow is almost gone from the mountains, and my two oldest are out for the summer and are ready to have fun! We love to pack up and head out into the wilds for hiking, camping, fishing,, and just spending time together! One of our favorite things to do is to grab a picnic Sunday after church and head up into the mountains where the temperatures are significantly lower in the summer. We have our lunch or dinner and enjoy the beautiful nature and then take a drive through the mountains! So beautiful and such a great way to spend a Sunday afternoon! So for this week, I'm showing you my quick remake of a plain basket to a picnic basket. I know. Amazing. But at least it is easier to carry!
For this project, I just took some fabric I had on hand and cut it to the length and width I wanted. I sewed them into straps and connected them through the handles to form a shoulder strap. I also added a button and a leather loop so I could shut the basket and keep it shut! Easy and fun!
Also pictured above is some pretty tasty Banana Coconut Pudding. This is so good and so rich! The coconut is very mild but makes it extra creamy! It is a perfect dessert for a summer picnic, too! So cool and no cooking required. Fantastic!
Banana Coconut Pudding
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk (I used 1 1/2 c. coconut milk and 1 1/2 c. 2 % milk)
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.