This weekend is the Memorial Day holiday or as most of us think, the start of summer. Pools will be open, and summer sales will be happening. But Memorial Day is much more than that. Of the two holidays that celebrate our military, Memorial Day honors America’s military men and women who lost their lives in service to their country. Originally known as Decoration Day, it originated in the years following the Civil War and became an official federal holiday in 1971 to honor those who served and died while serving in the U.S. military. Many Americans observe Memorial Day by visiting cemeteries and placing flags or flowers on the graves of our fallen heroes and by flying the U.S. Flag at half-staff until noon. Memorial Day is a day of National mourning so don’t wish anyone a “Happy Memorial Day.” Instead say “I hope your Memorial Day is meaningful and you enjoy your weekend.”
The National Moment of Remembrance Act became law in December 2000. What is the National Moment of Remembrance? The moment was created so Americans would pause their day-off festivities and solemnly remember why they are not at work or school. No matter where they are, Americans at 3 p.m. are to stop for one minute to reflect on the sacrifices that U.S. military members have made. The time, 3 p.m., was chosen because “it is a time of day when most Americans are likely making the most of the freedoms we enjoy,” according to the White House website. Sixty seconds is a small amount of time out of a 3-day holiday weekend compared to what we have asked of our service members. Memorial Day weekend is a time for us to reflect on all of those who gave everything with such an unselfish heart. I am so thankful for them & their families who made the ultimate sacrifice.
This week’s recipe is for a patriotic fruit dessert that is easy to make and a hit at most potlucks. They may not be the healthiest kind of salad, but creamy fruit salads are one of my favorite side dishes to make.
Red, white and blue cheesecake salad
Ingredients:
8 ounces whipped topping thawed
1 small package cheesecake pudding powder (3.4 ounces)
2 cups vanilla yogurt (about 3 6-ounce yogurt containers)
16 ounces sliced strawberries
1 ½ cup fresh blueberries
2 cups mini marshmallows
Instructions:
In a large bowl mix together the yogurt and pudding powder. Fold in the whipped topping. Cover and refrigerate to allow it to set up for about an hour. Add the sliced strawberries, blueberries, and marshmallows right before serving. Keep refrigerated.
Recipe tips:
You can add so many different delicious things to red, white, and blue cheesecake salad. Add More Fruit: Add fresh raspberries, cherries, or blackberries! Add More Texture: Add in slivered almonds, shredded coconut, or acini de pepe. (This will make it taste like frog eye salad but that is another article!) Cheesecake Pudding Substitute: If you cannot find it or just do not have it on hand, swap out the whipped topping and pudding powder for 8 ounces of cream cheese, 1/2 cup sugar, and 2 cups heavy whipping cream all whipped together. If you have leftovers of your red, white, and blue cheesecake salad, cover bowl tightly with plastic wrap or transfer to an airtight container. It will stay good for 3-4 days. If you are planning to make this salad ahead of time, I recommend storing your pudding mixture and fruit separately until ready to serve.
Courtesy photo
