Berry Trifle
Adapted from
Unknown
12 servings
| 2 c water, boiling | 1/2 c refrigerated orange juice | ||
| 6 ozs raspberry gelatin powder | 5 1/8 ozs fat-free vanilla pudding mix | ||
| 2 c water, cold | 2 1/2 c fat-free milk | ||
| 2 c bananas, sliced | 1 c Cool Whip Free, thawed | ||
| 21 ozs blueberry pie filling | frozen blueberries, for garnish | ||
| 6 ozs angel food cake, cut into 1 | 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.
When ready to serve, garnish with blueberries and raspberries.
| Calories | 238 | %CFF | 1 % | |
| Total Fat | 0.3 g | Saturated Fat | 0.0 mg | |
| Protein | 3 g | Cholesterol | 1 g | |
| Carbohydrates | 56 g | Sodium | 228 mg | |
| Sugars | 33 g | Fiber | 2 g | |
|
4.4 WW Points | ||||
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Not Rated |
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