Ingredients:

• ½ large Angel Food cake
• 6 oz. pack strawberry Jello
• 2 punnets raspberries
• 2 punnets blueberries
• 2 punnets blackberries
• 3 punnets strawberries
• 7 level tblspn Custard Powder
• 3 level tblspn sugar
• 5 ½ cups milk
• Medium size carton whipping cream
• Crushed nuts
• 1 tblspn sugar, extra

Method:

1. Cut cake into large slices.
2. Arrange on bottom of Trifle dish or large glass bowl.
3. Make jello according to instructions on pack.
4. Pour jello over cake and refrigerate until set.
5. Wash all berries. Remove tops of strawberries and cut in half.
6. Set aside about ¼ of the fruit for top decoration.
7. Mix the extra sugar with the rest of the fruit, set aside.
8. For custard, in a large saucepan, mix a little of the milk with custard powder and sugar to make a paste.
9. With hot-plate at 6, slowly add remaining milk, stirring constantly.
10. Keep stirring until custard boils and thickens.
11. Remove from heat to cool. Stir occasionally while cooling to keep smooth.
12. Add about half the fruit mix on top of cake/jello.
13. Pour custard over fruit layer when cooled a bit.
14. Refrigerate until set.
15. Add the other half of fruit on top of custard.
16. Whip cream with a little sugar and spoon decoratively on top of second fruit layer.
17. Use the set-aside fruit to decorate on top of whipped cream.
18. Sprinkle crushed nuts on top.

Note: I make my Trifles with berries, but you can use any fruit you like.