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.