Yesterday we sent the kiddos back to school, which means all three of the kiddos are now in school. ALL three! For most of my grown up life I’ve spent my days changing diapers, making PB& J’s, wiping noses, picking up toys, and kissing boo boos. While part of me is totally relieved and totally excited for their new journey, the other part of me feels completely lost. What exactly am I suppose to do with all this time? And what on earth do I eat for lunch…? Who reminds me to eat lunch when they aren’t starving 30 minutes after breakfast?! I’m sure time will answer these questions.
But for now, I figured out ice cream is totally acceptable for lunch, at least when the kiddos aren’t around. In case you didn’t know, I’m totally into making my own no-churn-needed ice cream…it’s so easy and so yummy! You can make it with just a few ingredients and add in any extra sweet bits you may have hanging around – like sugar cookies! I created this recipe for Krusteaz using their bakery style Sugar Cookie Mix. I have never loved a box sugar cookie like I loved these. SO good! If you’re overcoming back to school emptiness or just need a treat to sneak while the toddlers are napping, this one’s for you, mama! Just don’t give the kiddos ALL of the cookies.
Prep Time 9 min Total Time 6 hrs 9 min Servings 1 quart
2 (3.4 ounce) packages Instant Vanilla Pudding
2 cups milk
1 (8 ounce) tub frozen whipped topping, thawed Tub
1 package Krusteaz Butter Vanilla Sugar Cookie Mix, prepared and baked as directed.
1/4 sprinkles (optional)
In a small mixing bowl beat together pudding mix and milk. Let chill in fridge for 5 minutes.
In a medium mixing bowl beat together chilled pudding and whipped topping. Chop 10 cookies into 1/2-inch squares. Fold in chopped cookies and sprinkles. Spoon into air tight container (1 quart or larger) and let freeze for 6 hours.
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