Fruity Choco Trifle

Ingredients
Red jelly 1 packet
Green jelly 1 packet
Swiss roll or sponge cake 1
Apricot jam as required
Fruit cocktail 1 large can
Custard 1 cup
Cream 250 ml
Chocolate for decoration

Method
Make jelly separately using 1-1/2 cups water for each one. 

Place in fridge until partly set.

Cut the Swiss roll or sponge cake and spread apricot jam on each slice. 

Pack the slices into a fairly large glass bowl. 

Pour as much Fruit cocktail syrup as you like over the slices. 

Pour on the partly-set jellies, arranging different colours, opening up cake slices with a knife so that the jelly falls to the bottom. 

Pour the custard over, also opening up the cake slices and make sure the mixture is covered with the custard. 

Place in refrigerator until set.
Beat the cream and spoon or pipe over the top. 

Decorate with chocolate shaving and cherries if desired.

If you wish you can sprinkle some chopped dates and chopped almonds on the cake slices before adding the fruit cocktail.

Fruity Choco Trifle by Paari Shah (Tarakshanda)