Buttering dessert

Found on FB.

Twenty years ago, I was a newlywed in one of the largest cities in the U.S.

My husband worked long hours, and I was often lonely—missing home, missing family, missing the rhythm of the life I'd known.

That year, for the first time in my 23 years, we weren't going to make it home for Easter. Thankfully, my sister and her husband hopped on a plane to visit. We celebrated Easter together—one week early.

We called it "Mock Easter." Or, "Measter" for short. 

On that early spring day in 2005, we filled our tiny apartment with all the foods from back home in Nebraska.

Ham and cheesy potatoes.

Asparagus and strawberry pretzel salad.

And, of course, Grandma's Butterfinger Dessert.

We ate and laughed and ate some more. My heart—and my stomach—were full.

Every year, I bring those same dishes to our holiday table. Not just because they're delicious (but seriously, you have to try this dessert), but because each one is a thread tying me back to where I came from.

Every bite brings me home—

To my grandma's kitchen.

To our childhood dining room.

To that tiny apartment in the big city, where "Measter" was born.

Home isn't always a place. Sometimes, it's a table full of familiar food, shared with people you love.

Grandma's Butterfinger Dessert

2 cups crushed Graham Crackers

1 cup crushed saltine crackers

1 stick melted butter

2 cups milk

2 pkg vanilla pudding (regular size)

2 cups Cool Whip

Butterfinger Candy Bars (I usually buy the share-size bag and crush up as many as we want on top)

2 pints vanilla ice cream

Combine Graham Crackers, crackers and butter. Press 2/3 mixture in 9x13 pan. (You will save the rest for the topping.)

Combine pudding and milk. Blend in softened ice cream. Pour over crumbs and refrigerate. Spread Cool Whip over top. Crush candy bars. Mix with rest of cracker crumbs and sprinkle over top.


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