Razzle Dazzle Berry Trifle

1 1/2 cup boiling water
2, 3-oz. pkg. raspberry gelatin
1 cup cold water
24 ice cubes
21-oz. can blueberry pie filling
4 cup angel food cake, cubed
1/2 cup orange juice
2 cup banana, sliced
1 pkg. Jell-O instant vanilla pudding
2 1.2 cup lowfat milk
1 cup lowfat whipped topping

Combine boiling water and gelatin in large bowl. Stir 2 min. Add cold
water and ice cubes. Stir until slightly thick. Remove all ice cube
pieces. Stir in pie filling and set aside. Place cake cubes in large,
clear bowl or trifle dish. Drizzle orange juice over cubes and toss.
Spoon gelatin mix over cake cubes. Add banana, cover and chill 30 min.
Prepare pudding according to pkg. directions using lowfat milk. Fold
whipped topping into pudding and spread over gelatin mixture. Cover and
chill at least 1 hr. Garnish with fresh blueberries and raspberries if
desired.

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