Razzle-dazzle berry trifle

11 servings

Ingredients

Quantity Ingredient
1½ cup Boiling water
2 packs (3 oz each) raspberry jello
1 cup Cold water
24 Ice cubes
2 cups Sliced bananas
1 can (21 oz)blueberry pie filling
4 cups (1\") angel food cake cubes
½ cup Orange juice
1 pack (5.1 oz) vanilla instant
.low-fat pudding/pie filling
2½ cup 2% milk
1 cup Frozen reduced calorie
.whipped topping, thawed
Blueberries & raspberries
Mint sprigs (optional)

Directions

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 2½ 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.

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