1-1/2 c. boiling water
2 (3 oz. each) pkgs. raspberry jello
1 c. cold water
24 ice cubes
2 c. bananas, sliced
1 (21 oz.) can blueberry pie filling
4 c. angel food cake cubes (cut 1" each)
1/2 c. orange juice
1 (5 oz.) pkg. vanilla instant pudding/pie filling
2-1/2 c. milk
1 cup frozen whipped topping, thawed
blueberries and raspberries, for garnish
mint sprigs, for garnish

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 milk. Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill.

Garnish with blueberries, raspberries, and mint if desired.

Serving Size: 10