Razzle-dazzle berry trifle
Wmo6n`a?,i3ImoӗlYnӢ*Z-Tߑ״-,{x;>k?{qတBzGޟ'hu!)!cB&Ic!Ր&g*aV#61nךn,`wV bL`4\pjCc4n-͌,^>;R&LЛ |kaî PPif<ň\)N2QaU&}݈dF47L h2)U|#07a7r +&F+T=A.zĆ`*D(TD z;$f2oC5F9maxQɸGSmX>լXA<'c?Hkp2 VO$ΕR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlucFX+n1|Pr~9x2/SA_r=?х;?~Gl6aKVZnV~Ej^Q(Xe)_,UXY8/^B&UeZ1ĕp,jV5ŭd gJWyX3Vl EP3 =\E}BI^aNW/agez9)M"In Mu'w{G>jsν࿰ p۵.!exjcVƅ 4]+c3<lہ-g= vb)'k~ dTh 3Ldkf=EPG6^Ls-4v 암7Ip p,Uڶ !kk 6ZDŽR:B?|ZKpCU޼ȦMWpˁ/X |l QDѰEp= 9Ad&gP. 1DAjVe4>uP.tz*e[MnE&6fׂ 35ݙK<n{qB)%*C iЦG PQA%`H (acBD RNT^[?z@Z7*g\:B'Fr))˻ qG/upM}u\o˅MkļPS

Wmo6n`a?,i3ImoӗlYnӢ*Z-Tߑ״-,{x;>k?{qတBzGޟ'hu!)!cB&Ic!Ր&g*aV#61nךn,`wV bL`4\pjCc4n-͌,^>;R&LЛ |kaî PPif<ň\)N2QaU&}݈dF47L h2)U|#07a7r +&F+T=A.zĆ`*D(TD z;$f2oC5F9maxQɸGSmX>լXA<'c?Hkp2 VO$ΕR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlucFX+n1|Pr~9x2/SA_r=?х;?~Gl6aKVZnV~Ej^Q(Xe)_,UXY8/^B&UeZ1ĕp,jV5ŭd gJWyX3Vl EP3 =\E}BI^aNW/agez9)M"In Mu'w{G>jsν࿰ p۵.!exjcVƅ 4]+c3<lہ-g= vb)'k~ dTh 3Ldkf=EPG6^Ls-4v 암7Ip p,Uڶ !kk 6ZDŽR:B?|ZKpCU޼ȦMWpˁ/X |l QDѰEp= 9Ad&gP. 1DAjVe4>uP.tz*e[MnE&6fׂ 35ݙK<n{qB)%*C iЦG PQA%`H (acBD RNT^[?z@Z7*g\:B'Fr))˻ qG/upM}u\o˅MkļPS
Razzle-dazzle berry trifle
  Low Fat  
Last updated 10/4/2011 8:19:44 PM. Recipe ID 51503. Report a problem with this recipe.
Wmo6n`a?,i3ImoӗlYnӢ*Z-Tߑ״-,{x;>k?{qတBzGޟ'hu!)!cB&Ic!Ր&g*aV#61nךn,`wV bL`4\pjCc4n-͌,^>;R&LЛ |kaî PPif<ň\)N2QaU&}݈dF47L h2)U|#07a7r +&F+T=A.zĆ`*D(TD z;$f2oC5F9maxQɸGSmX>լXA<'c?Hkp2 VO$ΕR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlucFX+n1|Pr~9x2/SA_r=?х;?~Gl6aKVZnV~Ej^Q(Xe)_,UXY8/^B&UeZ1ĕp,jV5ŭd gJWyX3Vl EP3 =\E}BI^aNW/agez9)M"In Mu'w{G>jsν࿰ p۵.!exjcVƅ 4]+c3<lہ-g= vb)'k~ dTh 3Ldkf=EPG6^Ls-4v 암7Ip p,Uڶ !kk 6ZDŽR:B?|ZKpCU޼ȦMWpˁ/X |l QDѰEp= 9Ad&gP. 1DAjVe4>uP.tz*e[MnE&6fׂ 35ݙK<n{qB)%*C iЦG PQA%`H (acBD RNT^[?z@Z7*g\:B'Fr))˻ qG/upM}u\o˅MkļPS



 
      Title: Razzle-dazzle berry trifle
 Categories: Cyberealm, Kooknet, Desserts, Low-fat
      Yield: 11 Servings
 
  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)
 
  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.
 




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Recipe ID 51503 (Apr 03, 2005)

Wmo6n`a?,i3ImoӗlYnӢ*Z-Tߑ״-,{x;>k?{qတBzGޟ'hu!)!cB&Ic!Ր&g*aV#61nךn,`wV bL`4\pjCc4n-͌,^>;R&LЛ |kaî PPif<ň\)N2QaU&}݈dF47L h2)U|#07a7r +&F+T=A.zĆ`*D(TD z;$f2oC5F9maxQɸGSmX>լXA<'c?Hkp2 VO$ΕR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlucFX+n1|Pr~9x2/SA_r=?х;?~Gl6aKVZnV~Ej^Q(Xe)_,UXY8/^B&UeZ1ĕp,jV5ŭd gJWyX3Vl EP3 =\E}BI^aNW/agez9)M"In Mu'w{G>jsν࿰ p۵.!exjcVƅ 4]+c3<lہ-g= vb)'k~ dTh 3Ldkf=EPG6^Ls-4v 암7Ip p,Uڶ !kk 6ZDŽR:B?|ZKpCU޼ȦMWpˁ/X |l QDѰEp= 9Ad&gP. 1DAjVe4>uP.tz*e[MnE&6fׂ 35ݙK<n{qB)%*C iЦG PQA%`H (acBD RNT^[?z@Z7*g\:B'Fr))˻ qG/upM}u\o˅MkļPS