Layer this recipe in a clear bowl so that you can see the layers. The jam and gelatin powder can be adjusted to your favorite flavors.
1 box of French Vanilla cake mix
2 boxes raspberry jello powder
1 jar raspberry jam
1 can custard powder
1 tbsp sugar
Mix cake mix according to instructions on the box. Bake in a parchment lined rectangular pan according to manufacturer’s instructions. Remove from oven and cool before proceeding with recipe.
Take cake out of the pan and cut in half horizontally. Spread bottom with raspberry jam and put top layer back on. Cut into inch wide wedges.
Prepare jello according to instructions. Set aside DO NOT chill.
Immediately prepare a double batch of custard according to instructions on can. Set aside
Line bottom of a large bowl with wedges of cake. Pour liquid jello over the cake just so the cake is soaked. Cover with a custard layer. Place wedges over custard and repeat jello and custard layers until cake is gone or bowl is within a 1/2 inch of the top. Finish with jello and a custard layer. Chill overnight.
Whip whipped cream with 1 tbsp of sugar until fluffy. Spoon over trifle. Serve the same day.