Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water; boiling |
| 1 pack | (6-ozs) raspberry gelatin powder |
| 2 cups | Cold water |
| 2 cups | Bananas; sliced |
| 1 can | (21-oz) blueberry pie filling |
| ½ \N | Angel food cake; cut into 1\" cubes |
| ½ cup | Orange juice |
| 1 pack | (5.125-oz) fat-free vanilla pudding |
| 2½ cup | Skim milk |
| 1 cup | Cool Whip Lite; thawed |
| \N \N | Blueberries; for garnish |
| \N \N | Raspberries; for garnish |
From: matejka@... (Anita A. Matejka) Date: Fri, 19 Apr 1996 10:33:00 +0100 In a mixing bowl, combine boiling water and gelatin; stir until gelatin dissolves, 2 minutes. Add cold water, stirring until slightly thickened.
Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a 13 x 9" pan. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes and cover. Chill 30 minutes in the freezer. Meanwhile, prepare vanilla pudding according to package directions, using 2-½ cups of skim milk. Fold whipped topping into the vanilla pudding, and spread over gelatin mixture.
Per serving: 244 Calories; 1g Fat (3% calories from fat); 5g Protein; 55g Carbohydrate; 1mg Cholesterol; 242mg Sodium Serving Ideas : Cover and chill until ready to serve.
NOTES : When ready to serve, garnish with blueberries and raspberries.
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