Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 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.

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