1 (3 oz.) pkg. jello gelatin, raspberry
1 c. boiling water
1 c. cold water
1 or 2 bananas, sliced
1 sponge cake layer
1/4 c. orange juice
1 (4 serving size) pkg. jello pudding and pie filling (vanilla)
1 c. thawed Bird's Eye Cool Whip non-dairy whipped topping

Dissolve gelatin in boiling water; add cold water and chill until thickened. Add bananas. Place cake layer in bottom of shallow serving bowl; cut up and sprinkle with orange juice. Pour gelatin mixture over the cake and chill about hours.

Meanwhile, prepare pudding mix as directed on package; chill. Fold in whipped topping. Spoon over gelatin and chill. Garnish with more whipped topping and/or fresh fruit.