5 on Friday!

Happy Friday! I’m linking up with Christina and several other bloggers for 5 on Friday:)

{one} Spring is here! I’m loving the beautiful flowers that are popping up outside in our flower gardens. I picked a few daffodils the other day and put them in a pretty blue mason jar.  They  smell wonderful!

{two} Iced vanilla coffee!  Hmm….I’m seeing a mason jar trend here, ha! It’s just all the mason jars from Harper’s second birthday party.  I only like my coffee with a lot of milk and some sugar (and not much coffee!).  Also leftover from Harper’s birthday are those adorable pink chevron straws. I love how fun they make my iced coffee look (but I don’t like that they eventually get soggy-boo).

{three} I hate taking pictures of myself (and especially if there are no kids in the picture), but I snapped this last week before heading to work. I’m loving maxi skirts this spring! So comfy and cute! So far, I have this blue and white striped one and a gray one.  I’m looking to add more to my collection.  Any recommendations on where to purchase another one?

{four} Playing outside in the sand! We’re soaking up all the nice weather this week!

{five} Last week at school, we had a fun career fair day. As part of it, every teacher contributes food for a yummy lunch for the staff as well as the presenters. I opted to make a super easy chocolate trifle with layers of Ghirardelli brownies, chocolate pudding, and whipped topping.  It was delicious!

Edited-I have had several requests to share this recipe, so here it is!

Chocolate trifle

1 package brownie mix

1 (3.9 oz) instant chocolate pudding mix

1/2 c water

1 can sweetened condensed milk

1 (8 oz) frozen whipped topping, thawed

1 (12 oz) frozen whipped topping, thawed

1 (1.5 oz) bar chocolate candy (I actually used 3 Heath bars).

Prepare brownie mix according to package directions and cool completely.  Cut into 1 inch squares.  In a large bowl, combine pudding mix, water, and sweetened condensed milk.  Mix until smooth, then fold in 8 ounces whipped topping.

In a trifle bowl, layer half of the brownies, half of the pudding mixture, and half of the 12 ounces frozen whipped topping.  Repeat layers.  Chop candy bar and sprinkle onto top layer.  Refrigerate 8 hours before serving.

Enjoy!

I hope y’all have a fabulous Friday and weekend! I’m at school for a half day and then have a reading training in the afternoon.  It should be fun!