Spring is not my favorite time of year because when the little snow we had melts, things look pretty shabby.

We don’t have to clean up our yard from having a dog making a mess; however there are some little spots here and there from people walking their dogs. Every once in a while I think it would be nice to have dog, but I am too lazy to want to clean up after one. We always had dogs on the farm and it was nice to have the dog with it’s tail wagging greeting me whenever I got home from work. Our dog would wait by the back door for me to come out and go for our walk. She was very protective; I never worried about walking out in the country as she would stay by my side when a vehicle approached and then run off ahead of me after it passed.

The recipe for this week has been one that I had forgotten about until I wanted to make something green for March and St. Patrick’s Day. Graham cracker crumbs can be purchased or you can make your own crumbs by pulsing in the blender or place the crackers is a zip lock bag and crush with a rolling pin. You could also purchase a prepared pie crust and make half recipe of filling if you are serving a smaller group.

Lemon/lime Refrigerator Dessert

3 Cups graham cracker crumbs

1/2 Cup melted butter

1/3 Cup sugar

2 Packages of cook and serve lemon pudding/pie filling (2.9 oz)

2 Packages lime gelatin (3 oz)

1 Pint of whipping cream

Blend the graham cracker crumbs, melted butter and sugar together; press evenly into 9 x 13 pan and bake at 350 degrees for 10 minutes. Prepare the lemon pie filling per directions on the package. While mixture is hot; sprinkle the lime gelatin into the pudding and stir to blend in. Pour the whipping cream into the hot mixture and pour the filling over the graham cracker crust, cool and refrigerate to set. Serve with whipped cream or cool whip.