| 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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