• 1 bag GIANT frozen blueberries (thawed)
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 2 (3.4oz) packages GIANT French Vanilla Instant Pudding
• 3 cups cold milk
• 1 GIANT store made pound cake cut into cubes
• 1/3 cup Blueberry syrup
• GIANT Whipped Light Cream for decor

Directions:

• Preparation: In medium saucepan heat thawed blueberries with sugar over high heat. When sugar has dissolved, and syrup has formed, add cornstarch diluted in some water. Stir the blueberries until thickened. Immediately cool. In separate bowl, mix together the milk and the pudding packages with a hand held mixer for 1-2 minutes.
• Immediately place in refrigerator to chill about 10-15 minutes. Cut the pound cake into cubes.
• To assemble: Layer the bottom of a clear trifle bowl with half of the pound cake cubes. Drizzle them with half of the Blueberry syrup to moisten. Spread half of the pudding mixture over the pound cake cubes. Spread half the blueberry mixture over the pudding.
• Repeat all layers again beginning with the pound cake cubes. Decorate with the Giant Whipped Light Cream and garnish with fresh blueberries if desired.

Sister Eileen
Saint Joan of Arc
Hershey, PA

• 3 Giant brand boneless skinless chicken breasts, cooked and diced
• 1 (8 ounce) packages cream cheese, softened
• 1 cup Giant brand chunky blue cheese salad dressing
• 3/4 cup pepper sauce (such as Crystal Hot®)
• 1 1/2 cups shredded Cheddar cheese
• 2 Bags of Dole Salad (any variety)
• 1 bunch celery, cleaned and cut into small pieces

Directions:

• Grill or pan fry chicken breasts and dice into small cubes.
• Combine and warm: cream cheese, hot sauce, cheddar cheese, celery, salad dressing, and chicken until warm.
• Serve over salad!

• 1 pound (16-20) Frozed Shrimp - Cooked, Tail on, Peeled, Deveined Colossal Shrimp
• 24 ounce jar Classico Spicey Red Pepper Pasta Sauce
• 1 cup sliced Giant Red Onion
• 1 package Giant Rainbow Peppers (1 cup each of sliced yellow, orange, red peppers)
• 8 ounce Giant Sliced Mushrooms
• 2.25 ounce can Giant Sliced Ripe Olives
• 3 tablespoons Giant Butter
• 8 ounce Giant Angel Hair Pasta

Directions:

• Place shrimp in colander and place under cold running water for 5 minutes. Melt butter over medium heat in deep fry pan with lid. Slice onion and rainbow peppers. Add one cup of each to melted butter. Add mushrooms and black olives to pan.
• Continue to steam vegetables for 5 minutes over medium heat, stirring occasionally. Add thawed shrimp and sauce to fry pan and stir.
• Heat covered 5 additional minutes over medium high heat. In separate 5 quart pan, bring 3 quarts of water to a boil. Add angel hair pasta. Cook uncovered 2-4 minutes. Drain in colandar.
• Serve angel hair pasta topped with sauce mixture.