Title: Razzle-Dazzle Berry Trifle
Categories: Dessert Lowcal
Yield: 11 Servings
| 1 1/2 | c | Boiling water |
| 2 | pk | (3 oz each) raspberry jello |
| 1 | c | Cold water |
| 24 | | Ice cubes |
| 2 | c | Sliced bananas |
| 1 | cn | (21 oz)blueberry pie filling |
| 4 | c | (1") angel food cake cubes |
| 1/2 | c | Orange juice |
| 1 | pk | (5.1 oz) vanilla instant |
| | | .low-fat pudding/pie filling |
| 2 1/2 | c | 2% milk |
| 1 | c | Frozen reduced calorie |
| | | .whipped topping, thawed |
| | | Blueberries & raspberries |
| | | Mint sprigs (optional) |
Combine boiling water and gelatin in a large bowl; stir until gelatin
dissolves (about 2 minutes). Add cold water and ice cubes, stirring until
slightly thickened. Remove any unmelted ice cubes. Stir in bananas and
blueberry pie filling; set aside. Place cake cubes in a large bowl. Drizzle
orange juice over cake cubes, and toss well. Spoon gelatin mixture over the
cake cubes; cover and chill 30 minutes. Prepare pudding according to
directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the
pudding, and spread over gelatin mixture. Cover and chill. Garnish with
blueberries, raspberries, and mint if desired.