Making the Most of Spring #SoHoppinGood #BlueBunny #ad |We Got the FUNK

Tuesday, May 16, 2017

Making the Most of Spring #SoHoppinGood #BlueBunny #ad

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SoHoppinGood #BlueBunny #CollectiveBias

Springtime in Colorado is always a gamble.  We can have a day where it is 85° and clear skies and then 3 hours later we are experiencing torrential downpours or even a huge snowstorm.  You have to be prepared for anything and be ready to make the most of spring with crafts and treats to entertain everyone. 

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For our family, that truly means that we keep a stocked fridge and freezer and craft supplies on hand to enjoy whatever the weather throws at us.  One of our family's favorite snacks is ice cream and recently on a trip to Walmart, we found that Blue Bunny® has released some new flavors that we just had to try!

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PB 'N Cones™, Mint Cookie Crunch and the individual Bunny Snacks™in salted caramel pretzel, were the flavors we grabbed and took home.  The 2017 Blue Bunny® line up of ice cream flavors and treats brings in new flavors, some seasonal flavors and some bite sized treat snacks.  For more than 80 years, Blue Bunny® has offered delicious ice cream with fresh ingredients and adding a little playfulness to any occasion.  This was just the sweet snack our family needs on hand to enjoy time together!

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We got the treats home and my daughter immediately requested ice cream lasagna.  You guys, this is one of my favorite treats to make.  It combines the delicious, creamy, ice cream flavors with scrumptious, crunchy sweets layered in.  I got to work.

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First, I created the waffle cone crust and pressed it into the bottom of the dish.  I was inspired to use waffle cones because PB 'N Cones™ is a decadent mixture of peanut butter swirled in vanilla ice cream with chocolate dipped cone pieces throughout.  I then layered in the PB 'N Cones™ and placed it in the freezer while I prepped the next layer.

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My kids love whipped cheesecake and so it was an easy grab and go to mix up this tasty layer and add our own flair to the lasagna.  A little cheesecake pudding mix, some whipped topping and a little milk and sugar and this layer was ready to place on top of my PB 'N Cones™ice cream layer.

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However, I needed to add more to this and so we crunched up some more pieces of waffle cone and chunks of peanut butter cups and spread those atop the cheesecake layer and added some chocolate syrup.  I repeated those layers one more time and froze overnight.  The result is probably the most delicious PB 'N Cones™Cheesecake Lasagna.

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I know my readers love a good recipe, so here is a great printable option for you!  The lasagna only takes about 15 minutes to prepare and then needs to freeze for about 6 hours to serve 9-12 people. 



print recipe

PB 'N Cones™ Cheesecake Lasagna
A delicious blend of Blue Bunny® PB 'N Cones™ Ice cream, waffle cone pieces, peanut butter cups, whipped cheesecake and chocolate syrup
Ingredients
  • 8 Waffle Cones
  • 1/4 cup Melted Butter
  • 2 TBS Sugar
  • 1 container (46 oz) Blue Bunny® PB 'N Cones™
  • 4 oz Whipped Topping
  • 1.5 oz Cheesecake Instant Pudding Mix
  • 1/4 cup Milk
  • 10 cups Peanut Butter Cups
  • To taste Chocolate Syrup
Instructions
To make the Waffle Cone Crust:
1. Use a food processor to finely chop up 6 waffle cones
2. Add in 1 TBS of sugar and the melted butter to the processed waffle cones.
3. Spread in the bottom of a lightly greased casserole dish.

To make the Cheesecake layer:
1. Mix the cheesecake pudding mix, 1 TBS of sugar and 1/4 cup of milk together until dissolved.
2. Whisk in the whipped topping until mixture is fluffy.

To create the lasagna:
1. Press the waffle cone crust at the bottom of the lightly greased casserole dish.
2. Scoop 1/2 the container of PB 'N Cones™ into the casserole dish, atop the waffle cone base and spread evenly. Place in freezer and prepare the cheesecake layer.
3. Bring the casserole dish out of the freezer and layer on the whipped cheesecake layer. Spread out evenly.
4. Cut up 5 peanut butter cups and break 1 waffle cone into pieces and spread those evenly on top of the cheesecake layer. Then pour some chocolate syrup over that.
5. Add the last 1/2 of the PB 'N Cones™ on top of that and freeze for 6 hours or overnight.
6. Top with the last 5 peanut butter cups, 1 waffle cone and some more chocolate syrup.
7. Serve and Enjoy!
Details
Prep time: Cook time: Total time: Yield: 9-12 servings


In our world, having a sweet treat is great, but having entertainment that we can create inside and use outside as the weather permits is critical!  Our fun this past weekend was making bubble wands and bubble blower tubes.

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The bubble wands are super easy to make!  Just grab some pipe cleaners and twist them into whatever shapes and sizes your little hearts desire. We did reinforce the handles of our bubble wands by winding another pipe cleaner around them, but they worked perfectly.  To make the bubble blower tubes (not pictured), take a used paper towel roll or toilet paper roll and dip them in bubble mixture then blow.  My kids left ours sitting in the bubbles too long and they disintegrated which is why I don't have them photographed.

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The bubble wands are a blast and create some amazingly huge bubbles.  We made a big heart and star and then a couple small wands and the bubble tubes and played for a few hours Sunday while the weather was nice.  

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We adjourned inside and the kids had to try the Bunny Snacks™.  I love the lasagna, but you guys, these salted caramel pretzel bites are going to get me into trouble.  They were so good and I am going to admit that we might have nearly eaten the entire bag.

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Spring in Colorado is really my favorite season.  We are always ready for whatever is thrown at us and I am so glad that even if the weather keeps us in, we have fun activities and treats to get us through. 

Make sure to grab your favorite Blue Bunny® treats which are available at Walmart stores nationwide.


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