Recipe: Berry Trifle (using pudding, Jello, pie filling and angel food cake)

BERRY TRIFLE

2 cups boiling water
2 packages (3 ounces each) raspberry gelatin powder
2 cups cold water
2 cups sliced bananas
1 (21 ounce) can blueberry pie filling
1/2 of a baked angel food cake, cut into 1-inch cubes
1/2 cup orange juice
1 (5 ounce package) fat free vanilla pudding mix
2 1/2 cups fat free milk
1 cup Cool Whip Lite, thawed
Fresh blueberries and raspberries (for garnishing)

In a mixing bowl, combine 2 cups boiling water and gelatin; stir until gelatin dissolves, 2 minutes.

Add 2 cups cold water, stirring (or refrigerate) until slightly thickened.

Stir in bananas and blueberry pie filling; set aside.

Place cake cubes in a 13x9-inch pan. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes.

Cover and place in the freezer to chill for 30 minutes.

Meanwhile, prepare vanilla pudding according to package directions, using 2 1/2 cups of fat free milk. Fold whipped topping into the vanilla pudding, and spread over gelatin mixture. Cover and refrigerate until ready to serve.

When ready to serve, garnish with blueberries and raspberries.

Makes 12 servings
Source: Unknown