6 Easy PARTY FOODS and SUPER FUN drink idea! Great for parties or GNO!

Directions

1. Unroll the crescent roll dough on wax paper. Spread the cream cheese over the dough and sprinkle with crumbled precooked bacon. Tightly roll the dough from the long side into a log. Wrap in wax paper and place in the freezer until firm (even if baking immediately, freeze for easier slicing). Slice into 1/2-inch rounds or slightly thinner. Bake according to the crescent roll package directions—I baked at 350°F for 15 minutes to ensure they were cooked through.
2. The night before, thaw the frozen shrimp and cocktail sauce in the refrigerator.
3. Cut the mixed veggies (sugar snap peas, baby carrots, zucchini, cucumber, red pepper) into sticks. Slice the cucumber into round coins and make a slit to hang them on the rim of small cups. Serve with ranch dressing or your preferred dip.
4. Combine olive oil with dried Italian seasoning and fresh grated Parmesan cheese. Tear or cut fresh French bread into pieces for dipping and serve alongside the oil mixture.
5. Beat the softened block of cream cheese with 1/4 cup of cold milk until smooth. Add the remaining 1 cup of milk and the instant pudding mix (white chocolate or French vanilla), then beat until blended. Fold in half of the dessert whip topping until just combined. Spoon the mixture into the graham cracker pie crust and spread evenly. Cover the top with the remaining half of the whip topping.
6. Place the block of cream cheese on a serving plate and pour red pepper raspberry chipotle sauce over it. Arrange crackers around the cream cheese or on a separate plate.
7. In a blender, combine the frozen pink lemonade, 6 oz of vodka (or rum), and 2/3 cup of ice. Blend until smooth. Stir in half of the dessert whip topping, then blend again briefly to remove any chunks. Pour into glasses and top with the remaining whip cream.