Pineapple Cream Trifle

Ingredients

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

Directions

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