INGREDIENTS:

  • 1 (3 oz) pkg raspberry Jell-O
  • 1 (8 oz) pkg ¬†blueberries
  • 1 (6 oz) pkg raspberries
  • 1 (8 oz) container whipped topping
  • 1 (5.1 oz) pkg vanilla pudding and pie filling mix
  • 2 cups low-fat milk
  • 1 (5 oz) pkg meringue cookies

DIRECTIONS:

  1. Prepare Jell-O according to package directions. Add half of the blueberries and half of the raspberries and stir to combine. Pour into a large serving bowl and place in the fridge for 4 hours, or until set.
  2. Cover the set Jell-O with the meringues, reserving 3 for garnish. Beat together the pudding mix with the milk until well combined.
  3. Carefully pour the pudding over the Jell-O and meringues. Spread the whipped topping over the pudding. Garnish with the remaining meringues, blueberries, and raspberries.