+TrifleTrifle is the perfect dessert to top off a big meal, and will satisfy even the most picky of guests. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:DessertsPrep Time:15 - 30 minsCooking Time:15 - 30 minsServes:5 - 6By:Frida S.Ingredients1 litre carton of custard Greggs raspberry jelly Greggs blackcurrant jelly 1 punnet of fresh strawberries Can of Wattie's mixed fruit salad Ready made sponge cake dividedInstructionsPrepare the jelly as instructed in the packet. Set aside until it is hard. Chop the strawberries into small pieces. In a large bowl, starting from the bottom; layer with some of the sponge cake, then the blackcurrant jelly, the custard, the fruit salad, the sponge cake again, the raspberry jelly, the chopped strawberries and the remaining sponge cake in that order. Top the rest with remaining custard. Put in the fridge until its ready to be served.