LAYERED JELLO TRIFLE đź’• with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish https://youtu.be/uOqGs46Rmfo Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube. LAYERED JELLO TRIFLE 8 each (3 ounce)(85g) boxes (2 of each) of your favorite flavors of JELLO 12 ounce can (354ml) EVAPORATED MILK 8 ounce (226g) container of COOP WHIP 1 teaspoon VANILLA EXTRACT STRAWBERRIES, … Continue reading LAYERED JELLO TRIFLE đź’• with Amy’s Louisiana Kitchen

Banana Walnut Ice Cream

Connie McKinnie, Linville High 6 eggs1 cup sugar1 can Eagle Brand® milk1 pint half & half2 Tbsp vanillaMilk4 cup mashed bananas1 cup chopped walnuts Beat eggs until foamy. Add sugar, Eagle Brand® milk, cream, and vanilla. Mix well Add bananas and nuts. Pour in freezer can. Finish filling with milk. Freeze according to freezer directions.

Berried Delight

Norma Lowery, D.H.S. 1 1/2 cup graham cracker crumbs1/4 cup sugar1/3 cup melted margarine1 (8 oz) package cream cheese, softened1/4 cup sugar2 Tbsp milk3 1/2 cup Cool Whip®, thawed2 package (3 1/2 oz) vanilla instant pudding3 1/2 cup cold milk2 pint strawberries* Combine crumbs and sugar. Mix in butter. Press firmly on bottom of a … Continue reading Berried Delight

Basic Gelatin Dessert

Jessie Hamilton, F.H.S. 1 envelope gelatin1/2 cup sugar2 cup boiling water2 tsp punch concentrate Combine gelatin and sugar in bowl. Add boiling water and stir until gelatin is dissolved. Stir until punch concentrates. Chill until firm. Add fruits and other flavors as desired. Makes 4 servings.