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.