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.