Recipe - Razzle-Dazzle Berry Trifle

1 One half cup Boiling water
2 pack (3 ounce each) raspberry jello
1 cup Cold water
24 Ice cubes
2 cup Sliced bananas
1 cn (21 oz)blueberry pie filling
4 cup (1") angel food cake cubes
One half cup Orange juice
1 pack (5.1 oz) vanilla instant
.lowfat pudding/pie filling
2 One half cup 2% milk
1 cup Frozen reduced calorie
.whipped topping, thawed
Blueberries & raspberries
Mint sprigs (optional)

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 2 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini