Trifle
This is a recipe that has been handed down through my family. It is still a favourite especially with daughter inlaw and son inlaw who both claim rights to any leftovers. It is not hard and can be made a day or so before.

1 jam roll
sherry
2 Portwine Jellies
Custard ( I make 4 cups) depends on size of bowl
1 Green Jelly
Cream to decorate (whipped)


Use a glass bowl (so that the effect of colours can be seen)
cut cake in slices approx 1/2 inch thick and put one on the bottom and 4 around the bottom sides of the bowl.
sprinkle sherry on cake.
Make portwine jelly as per instructions and refrigerate, when almost set (chunky) pour on top of cake. (if it is to runny cake will float upwards.) and return to fridge to set. Make custrad as per instructions and let cool, when almost cold but still pourable pour on top of cake and portwine jelly, and return to fridge ( if it is too warm it will melt portwine jelly). Then make lime Jelly and put in fridge, once again when almost set (chunky) pour on top of custard.Then let it set for a couple of hours.
Decorate with whipped cream that has a little icing sugar in it.
I use brand name jellies as the colours are more vibrant.
Try this one once you get the hang of it it is easy and always popular if you need to take a desert when you go out.