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Trifle, Berry II (D)
Source: Cooking Light, Jul/Aug 1995
Serves: 11 (one cup each)

1-1/2 cups boiling water
6 ounces raspberry-flavored gelatin dessert, (2 packages)
1 cup cold water
24 ice cubes
2 cups sliced banana
21 ounces blueberry pie filling, (1 can)
4 cups angel food cake, 1" cubes
1/2 cup orange juice
5-1/8 ounces vanilla instant pudding-and-pie filling, (1 package)
2-1/2 cups 2% low-fat milk
1 cup frozen reduced-calorie whipped topping, thawed
blueberries and raspberries, (optional)
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 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% low-fat milk.

Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A