Razzle-Dazzle Berry Trifle

Recipe Ingredients

1 1/2 cups	355ml	Boiling water
6 oz	170g	Raspberry-flavored gelatin - dessert; (2 packages
1 cup	237ml	Cold water
24		Ice cubes
2 cups	474ml	Sliced banana
21 oz	596g	Blueberry pie filling - (1
4 cups	948ml	Angel food cake - 1-inch
1/2 cup	118ml	Orange juice
5 1/8 oz	145g	Vanilla instant - pudding-and-pie filling
2 1/2 cups	592ml	2% low-fat milk
1 cup	237ml	Whipped topping frozen reduced-calorie thawed
		Blueberries and raspberries - (optional)
		Mint sprigs - (optional)

Recipe Instructions

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 banana and blueberry p ie 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% low -fat milk.

Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill. Yield: 11 servings (serving size: 1 cup).

Source:
the California Culinary Academy

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