Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories