I hope y’all are having a lovely Thursday. I’ve been online this morning browsing Lilly’s Fall line. Have you had a chance to look, yet? What do you think? I’ve definitely got my favorites. I’m posting some of the many great pieces tomorrow, for Fashion Friday. Hope you enjoy it! Thanks so much for all of the well-wishes for W. She seems to be feeling much better today. This is wonderful news, since we’re heading to the beach on Saturday, and I need two healthy babies for the trip!
How yummy does this cocktail sound?
It sounds pretty simple to make. Anything with simple sugar in it, for me, is delicious! I had a roommate in college that loved Absolut Raspberri, so I’m sure she’d love this cocktail, too.
If you’d like an extremely simple dessert to go with this cocktail, try Paula Deen’s Pineapple Blueberry Crunch. When I say simple, I mean it. It’s sooo easy and sooo DELICIOUS! Trust me, you don’t want this sitting around your house too long, or you’ll end up eating the WHOLE thing!
Prep Time: 10 minutes
Baking Time: 45 minutes
- 3/4 cup butter, plus more for dish
- 1 (20-ounce) can crushed pineapple, in juice
- 1 (20-ounce) can blueberry pie filling
- 1 (18.25-ounce) box yellow cake mix
- 1 cup chopped pecans
Melt 3/4 cup butter in saucepan over low heat.
Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.