Yield: 15 servings
|6 ounces||Jello, raspberry|
|1½ cup||;boiling water|
|20 ounces||Raspberries; frozen, thawed|
|1 pint||Ice cream, vanilla|
|3 \N||Bananas; sliced (2-3) sprin- kled with Fruit Fresh or lemon juice|
|1 large||Angel food cake|
|2 packs||Pudding, vanilla; large pkgs NOT instant|
|1 pint||Whipped cream; flavored with vanilla|
|\N \N||Nuts; optional|
Dissolve jello in boiling water, stir in ice cream and raspberries until smooth. Pour into large glass bowl (or trifle dish) and set.
When firm, layer sliced bananas. Break angel food cake over bananas.
Cook vanilla pudding according to directions. When cool, spread on top of angel food cake. Before serving top with whipped cream.
Garnish with nuts, if desired. Makes 12-15 servings.
per serving: 353Cal, 14gFat, 55gCarb, 318mgNa, 54mgChol from: Deseret News, 2/14/95
Submitted By JEANNE GEAKE On 02-17-95