Razzle-Dazzle Berry Trifle

By dashy_65

Ingredients

• 1 1/2 c. boiling water
• 2 (3 oz) pkg raspberry jello
• 1 c. cold water
• 24 ice cubes
• 2 c. sliced bananas
• 1 (21 oz) blueberry pie filling
• 4 c. (1") cubes angel food cake
• 1/2 c. orange juice
• 1 (5.1 oz) vanilla instant pudding and pie filling
• 2 1/2 c. 2% milk
• 1 c. reduced-calorie Cool Whip, thawed

Preparation

Step 1

Combine boiling water and jello in large bowl; stir until dissolved, about 2 minutes. Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice cubes. Stir in banana and pie filling; set aside.

Place cake cubes in trifle bowl. Drizzle orange juice over cake cubes, toss well. Spoon jello over cake cubes; cover and chill 30 mins.

Prepare pudding by directions on box using 2 1/2 cups milk. Fold Cool Whip into pudding, and spread over jello mixture. Cover and chill. Garnish with blueberries, raspberries and mint, if desired.

295 cal, 2g fat, 65.4g carbs, 1.5g fiber, 393mg sodium