Adapted from
Unknown
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2 c
water, boiling
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6 ozs
raspberry gelatin powder
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2 c
water, cold
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2 c
bananas, sliced
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21 ozs
blueberry pie filling
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6 ozs
angel food cake, cut into 1
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1/2 c
refrigerated orange juice
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5 1/8 ozs
instant vanilla pudding mix
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2 1/2 c
fat-free milk
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1 c
Cool Whip Free, thawed
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frozen blueberries, for garnish
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frozen raspberries, for garnish
In a mixing bowl, combine boiling water and gelatin powder; stir until gelatin dissolves, two minutes. Add cold water, stirring until slightly thickened. Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a 13" x 9" pan. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes and cover. Chill 30 minutes in the freezer. Meanwhile, prepare vanilla pudding mix according to package directions, using 2 1/2 cups of milk. Fold whipped topping into the vanilla pudding mixture and spread over gelatin mixture. Cover and chill until ready to serve.