Easter dinner is a big deal with my family. Like Thanksgiving and Christmas, we have a traditional meal. I can easily rattle off the menu - and the order in which it appears on the buffet. Everyone contributes. The cardamom rolls make an appearance. There are potato casseroles. My uncle brings his special peanut carrot salad. My aunt makes deviled eggs. And we have ham, turkey, and all the fixings.
After the Easter egg hunt, we have pineapple lemon fluff. Oh-so-yellow and light, this dessert says Spring. My Grandma Jean used to make it, but now I have taken over the dessert duties. This Easter marked the fourth anniversary of her death. Raise your glass, raise your spoon in honor of delicious food, happy memories, and sweet grandmothers.
Pineapple Lemon Fluff
2 boxes lemon pudding (not instant)
1 can crushed pineapple, strained
1 pint whipping cream, whipped w/ 1-2 TB sugar
Cook pudding on stove top, per box directions, using 1 cup less water for two boxes. This will create a thicker pudding. (Reserve the egg whites.) Cool pudding. When cool, stir in strained pineapple. Whip egg whites until stiff peaks form. Carefully fold the whipped egg whites into the cooled lemon pudding mix. Top with whipped cream.