| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cyberealm, Kooknet, Desserts, Low-fat | 11 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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