It is that wonderful time of year to remind our mom’s how special, appreciated and loved they are. On my last minute hunt this year for a cute, fun, unique gift, I come across something that is easy for me to create, low maintenance for my mom and is just flat out adorable. I also found an easy, anyone could do, ice box cake. Both gifts are so easy I wanted to share them!

Succulent colander – I love love love succulents! They are super easy to grow and thrive on neglect. They like to be watered only every couple of weeks or even once a month, which makes them a great houseplant. The only caveat is that they need a lot of light, but that means you can throw them out on the patio all summer long! Anyway, this easy project involves planting a bunch of pretty succulents in a colander and sticking in a printable Happy Mother’s Day sign. It couldn’t be simpler.
What you’ll need: Succulents ( You can buy these almost anywhere, Walmart, Lowes, Home Depot etc) just make sure you’re getting actual plants and not seeds. Succulents can take years to grow from seeds.), succulent soil, a pretty colander

 

 

YOU ONLY NEED 4 INGREDIENTS FOR THIS EASY NO BAKE STRAWBERRY ICEBOX CAKE:

  •  Prep Time 10 minutes
     Total Time 10 minutes

    Ingredients

    • 3 1/2 cups freshly whipped cream divided (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)
    • **one 3.4 ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
    • 2 cups cold milk to make the pudding – omit if using cream cheese option
    • 12 graham crackers
    • 2 1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top


Optional Toppings

    • crushed graham cracker crumbs
    • chopped nuts
    • drizzle of chocolate
    • powdered sugar for dusting

    Instructions

     

    1. To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
    2. In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
    3. Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
    4. Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
    5. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
    6. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
    7. Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
    8. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.