Pineapple Cream Trifle

• 85 g lemon jelly crystals
• 1 cup boiling water
• 250 g jelly sponge rolls
• 2 tablespoons custard powder
• 1 cup milk
• 450 g crushed pineapple, well drained
• 1 14 cups thickened cream
• 2 tablespoons icing sugar

1. Make up jelly.
2. Cut jam roll into slices put on bottom of serving bowl.
3. Pour jelly over cake.
4. Make up custard (milk and custard).
5. Once custard has thickened, add pineapple.
6. Put back in fridge for 5 minutes.
7. Spread custard over jelly.
8. Put cream and sugar in a small bowl; beat until thick and then spread over custard.
9. Cover with plastic wrap and chill in fridge for 2-3 hours.

lemon jelly crystals, boiling water, rolls, custard powder, milk, pineapple, cream, icing sugar

Taken from www.food.com/recipe/pineapple-cream-trifle-165820 (may not work)