It’s amazing the things you think you’ll never do until you have kids. Like, congratulate someone on using the potty while you’re at Barnes and Noble. Willingly host a birthday party at Chuck E Cheese (and enjoy it). Prepare hot dogs wrapped in crescent rolls for dinner and consider them “fine cuisine.”
Or wear a swimsuit in public.
Okay, this might be something many of you do with no problem at all, but not me. I’m fairly modest, and also, I like my hair and makeup to stay dry and pretty. Seriously, I think the last time I wore a swimsuit in public was on my honeymoon in Jamaica and I only did it because the chance of seeing any of those people again was slim to none.
Since our son has been taking swimming lessons and just loves the water, we decided to take him here while we were home on staycation:
Of course, this required me to wear a swimsuit…but one of the best things about being a mommy is that your kids do not care if your hair looks goofy wet or if you have pudges in places you didn’t have when you were 17. Seeing the sheer joy on my son’s face and watching him splash and play and laugh completely made me forget about the fact that my makeup was a melted mess and that my body will never again look like those of the teenage girls I saw there giggling and sunning.
While I may never be able to confidently wear a bikini ever again, I pretty much feel like a rock star when my son hugs me and proclaims, “No mama, I love you more.”
Unconditional love, folks. You can’t beat it.
Anyway, I truly believe that ice cream or some form of frozen dessert treat is an absolute requirement after a long, hot summer day at the water park. So, I whipped up these cuuuuuute little pie in a jar treats I stole from The Cookbook Queen:
Use a food processor to finely chop approximately two cups of graham crackers. Mix with 1/4 cup sugar and 1 stick of melted butter. Press into the bottom of 8 oz wide-mouth Mason jars.
Place on a baking sheet and bake for approximately 6 minutes at 350. To keep your jars from sliding around like crazy, set them on a Silpat baking mat.
For the filling, mix limeade with sweetened condensed milk and Cool Whip. Spoon into your Mason jars and freeze at least 4 hours.
Right before serving, prepare your whipped cream. If possible, chill a metal mixing bowl for about 15 minutes. Whip together your cold cream, cherry juice and powdered sugar until peaks form. Spoon on pies and top with a cherry.
Cherry Limeade Pie In a Jar (click to print)
For the Crust:
- 2 cups graham cracker crums
- 1 stick butter, melted
- 1/4 sugar
For the Filling:
- 12 8-ounce wide mouth Mason jars
- 8 ounce can of frozen limeade
- 7 oz sweetened condensed milk
- 8 ounce Cool Whip, thawed
Cherry Whipped Cream:
- 1 1/2 cups heavy whipping cream
- Maraschino cherries
- 1/4 cup powdered sugar
- Preheat oven to 350.
- In a large bowl, combine graham cracker crumbs, butter and sugar. Press a few spoonfuls into each Mason Jar. Bake for 6 minutes.
- In a large bowl, fold together limeade, Cool Whip and condensed milk until combined. Pour into jars, leaving room at the top for the lip. Freeze for at least 4 hours, or overnight.
- Before serving, combine cream, 3 tablespoons of cherry juice and powdered sugar in a mixing bowl. Using the whisk attachment, mix until peaks form. Spoon on pies and top with a cherry.