#1 - What you see in the pic (below) is VERY misleading. At first you just think that the nail heads shown are brads maybe???? NO WAY! These nail heads are from the American Tag HomePro. Now I don't have one in my possession (yet), but I got to use the one they have over at Paper Vineyard during a demo and FELL IN LOVE!!! This thing is UNBELIEVABLE!!!! Don't believe me??? CLICK HERE, HERE and HERE! Those are just SOME of the embellishments you can add to your projects with this thing (yes, it does metal corners!!!)! Needless to say, Paper Vineyard has a 20% PRE-Order sale going on and I was first on the list! Mine will be here in about 3 weeks... I can hardly wait!!!
So for my project, I added some clippings from can labels I have in my pantry. I feel so green now! And my recipe for today is Blueberry Delight.... now I'm feeling blue! LOL! This is a dessert that I make every Christmas for my son.... he requests it! BTW, this wasn't supposed to be the quick part!
1 Ready Made Graham Cracker Pie Crust (2 pack)
2 16 oz. cans of blueberry pie filling
1 14 oz. can of crushed pineapple, drained
9 oz. of softened cream cheese
1/4 C. powdered sugar
Cool Whip Light, large tub
Fresh Blueberries (optional)
Before combining ingredients, take the drained crushed pineapple and press as much remaining juice as possible from the can. I do this by pressing the pineapple to the bottom of the can with the back of a large spoon while tipping the can to drain the extracted juice. Place the pineapple into a large bowl. Combine the pineapple, cream cheese and powdered sugar and mix well (I use a hand blender). Divide mixture equally between pie crusts. Smooth and place in refrigerator to set, about an hour. Top with blueberry pie filling and place in refrigerator to set again, about an hour. Finally, spread a thick layer of Cool Whip Light and top with blueberries; chill and serve.