Razzle-Dazzle Berry Trifle
Yield
11 servingsPrep
15 minCook
60 minReady
75 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
boiling |
|
| 2 | packages |
jello
raspberry |
|
| 1 | cup |
water
cold |
|
| 24 | each |
ice cubes
|
*
|
| 2 | cups |
bananas
sliced |
|
| 1 | can |
blueberry pie filling
|
* |
| 4 | cups |
angel food cake
cubes |
*
|
| ½ | cup |
orange juice
|
|
| 1 | package |
instant pudding mix
vanilla, low fat |
|
| 2 ½ | cups |
milk
2% |
|
| 1 | cup |
whipped topping, prepared
thawed, low-fat |
|
| 1 | x |
blueberries
and raspberries |
*
|
| 1 | x |
mint sprigs
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
boiling |
|
| 2 | packages |
jello
raspberry |
|
| 237 | ml |
water
cold |
|
| 24 | each |
ice cubes
|
*
|
| 473 | ml |
bananas
sliced |
|
| 1 | can |
blueberry pie filling
|
* |
| 946 | ml |
angel food cake
cubes |
*
|
| 118 | ml |
orange juice
|
|
| 1 | package |
instant pudding mix
vanilla, low fat |
|
| 591 | ml |
milk
2% |
|
| 237 | ml |
whipped topping, prepared
thawed, low-fat |
|
| 1 | x |
blueberries
and raspberries |
*
|
| 1 | x |
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.
