Ingredients:
Trifle Sponges/Jam Roll/Angel Food Cake/Pound Cake (choice is yours)
Fruit Salad (1 large can of Cocktail Fruit, Peaches, Pears, Pineapple, Fresh Strawberries or Rasberries if in season, Bananas)
Box of Jelly Cubes /Jelly Powder/2 large Jello Boxes (Rasberry & Lemon or lime)
Custard Powder/ Large box Instant Vanilla Pudding Mix
Milk (for custard/pudding mix)
Whipping Cream
Chopped Nuts/Walnuts/Pecans (8 0z)
Vermicelli /Sprinkles
Place trifle sponges or sliced jam roll (you can spread jam on the trifle sponges- it's tastier) inside fruit dish, and around the edges of the bowl (glass punch bowl is excellent for trifle presentation).
Open cans of fruit and drain (save fruit syrup). Slice and place fruit on top of sponges.
Make up 1 pint of jelly (using about 10 oz of fruit syrup from the tinned fruit, to replace half the water) and pour over fruit when luke warm, then place in fridge to set. If using jello, follow instructions on the box remembering to use the fruit syrup as half the liquid requirements. Repeat this again for the second layer. Lime or lemon jelly will add colourful contrast to the first layer (rasberry). Make sure the first layer has already set before adding the second layer.
Make 1 pint of custard, cool a little and pour onto jelly (don't pour while fairly warm as jelly will melt). If using instant vanilla pudding mix, follow instructions on the box, and pour onto jelly & fruit as soon as it starts to thicken.
When custard has set, add whipped cream as an additional layer spreading gently over custard.
Top with your favourite fruit design such as sliced strawberries and pineapple. Decorate with chopped nuts and vermicelli.
Bon Appetit!
If your contribution is chosen for public viewing, you'll receive a wonderful 3 day/2 night gift certificate for 2 adults and 2 children at one of the many resorts listed throughout the US.
