Scenes from the Festival Choir's "Norwegian" Gift Exchange

Jane K. was our hostess for the evening. (Click on the pictures for a larger view.)There was lots of good food and a couple of people asked for the recipe for the butterscotch dessert, so here it is:

You'll need 60 Ritz crackers, 1 stick of butter, 1 1/2 cups of milk, 2 boxes of instant butterscotch pudding, 1 quart vanilla ice cream (don't try to substitute ice milk or yogurt or you'll have a disaster!), an 8 oz tub of Cool Whip. Crush the crackers and mix in melted butter. Lay this in the bottom of your pan (reserve a little for the topping). Mix the pudding and milk, then mix in the ice cream. Spread pudding/ice cream mixture over the crackers. Put Cool Whip on top, then sprinkle on the remaining cracker/butter mixture. Freeze or refrigerate. It's delicious either way.

You can use any flavor of instant pudding, but butterscotch is the best.