Razzle-dazzle Berry Trifle Recipe
Yield: 11 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Boiling water,
2 package: , (3 oz each) raspberry jello
1 cup: Cold water,
24: Ice cubes,
2 cup: Sliced bananas,
1 can: , (21 oz)blueberry pie filling
4 cup: , (1") angel food cake cubes
1/2 cup: Orange juice,
1 package: , (5.1 oz) vanilla instant
.low-fat pudding/pie filling,
2 1/2 cup: 2% milk,
1 cup: Frozen reduced calorie,
.whipped topping, thawed
Blueberries & raspberries,
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 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.
Source from luhu.jp
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.
Source from luhu.jp