INGREDIENTS:
1 ready-to-fill graham cracker pie crust
2 pints vanilla ice cream (softened)
1 pint strawberry ice cream (softened)
1 tsp. Blueberry Kool-Aid mix
1 cup blueberries
1 cup strawberries (sliced)

PREPARATION:
In a bowl, combine 1 pint of vanilla ice cream with Kool-Aid mix and stir well. Spread blue ice cream over the crust and freeze for 15 minutes. Top blue layer with fresh blueberries, then cover with the remaining vanilla ice cream. Return to freezer for 15 minutes. Top the vanilla layer with sliced with strawberries and spread strawberry ice cream on top. Return to the freezer until completely frozen. Garnish with more berries.
June 2008 Postcard

INGREDIENTS:
1-18.75 oz pkg. brownie mix
1 cup sugar
1 cup evaporated milk
1 stick butter
3 egg yolks
1 tsp. vanilla
1-1/3 cups flaked coconut
1 cup pecans (chopped)

PREPARATION:
Prepare brownies following directions on the package. Cool completely. In a saucepan, combine sugar, milk, butter, yolks and vanilla and mix well. Cook over low heat while stirring frequently until the mixture becomes thick and golden brown. Remove from heat and add coconut and pecans. Whip frosting vigorously for 2 minutes and allow to cool completely. Top with frosting in single or double layers.
November 2008 Postcard