Today was a doozy. Dan is out of town for a few days, so I got one boy off to daycare and the other onto the school bus. The super-duper-ridiculously-freezing-cold temps formed black ice upon the roads on which I drove to get to work, giving me over 1.5 hours in Dan's old-man Buick. We have some big deadlines at work this week, but I was only able to stay for a few hours in order to get back in time to get Elijah off the bus. On my drive home, I got not one but TWO phone calls from E's school principal. He had a rough day. To say the least. The rest of the evening was a blur. Let's just say that I was not Elijah's favorite person. Tomorrow is a new day.
Here's some great news before I dive into the recipe! This coming Friday, as in...FOUR DAYS FROM NOW...my little family and I are leaving for Florida! Elijah got a Make-a-Wish granted and he chose to go to a super cool waterpark in Florida. While we're there, we'll hit Disney, Sea World and all of the other Orlando pit-stops. We are excited, but it doesn't quite yet seem real yet. As crazy as that boy made me today, Elijah is so deserving of this trip.
Ok ok, onto the recipe!
If you have a craving for some sinful fruit salad loaded with candy bars and marshmallows and even cream cheese, you have come to the right place!
In a large bowl, combine:
8-oz. container frozen whipped cream topping, thawed according to package directions
4 oz. cream cheese, softened
Mix until smooth.
In a medium bowl, combine:
15-oz. can fruit cocktail, drained
2 Granny Smith apples, cored and chopped
Five 1.86-oz. Snickers candy bars, coarsely chopped
1 cup miniature marshmallows
Stir until combined and add to the whipped cream-cream cheese mixture.
Stir gently until combined. Cover and refrigerate for one hour before serving.
Here's to making memories and having a fresh start every day. Enjoy the rest of your week, and the recipe, too!