Razzle Dazzle Berry Trifle - cooking recipe

Ingredients

1 1/2 cups boiling water
2 small raspberry gelatin powder
1 cup cold water
24 ice cubes
2 cups bananas, sliced
21 ounces blueberry pie filling
1/2 angel food cake, cubed
1/2 cup orange juice
1 small instant vanilla pudding
2 1/2 cups 2% low-fat milk
1 cup Cool Whip Lite, thawed
blueberries
mint sprig
raspberries

Preparation

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. Stir in banana 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 package directions, using 2 1/2 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.