Ingredients
Serves: 8
- Bottom Layer
- 1 packet green lime jelly
- 1/2 jam roll cake
- 1 tin fruit salad, drained
- Middle Layer
- 1 packet red raspberry jelly
- Top Jelly Layer
- 1 packet yellow lemon jelly
- Custard Layer
- 2 tablespoons custard powder
- 2 tablespoons sugar
- 600ml milk
- Cream Layer
- 300ml cream
- 1 tablespoon sugar
- 1 teaspoon vanilla essence
- 1 tin orange or mandarine sements
Directions
Preparation:25min ›
Extra time:12hours chilling ›
Ready in:12hours25min
- Bottom Layer: Make up the jelly and put aside to start cooling while you prepare the serving bowl.
- Cut the jam into 1cm slices and layer around the base of the serving bowl, sprinkle with the drained fruit salad. Pour in the jelly and place in the fridge to set for 3 hours.
- Middle Layer: Make the jelly, when cool add to the serving bowl.
- Top Jelly Layer: Make the jelly, when cool add to the serving bowl.
- Custard Layer: Make the custard according to the packet instructions. When done continue to stir off the heat until cool enough to place on top of the jelly layer. If you leave it to cool without string it gets a skin and the layer becomes lumpy.
- Cream Layer: Whisk the cream to thicken, just before it is finished add the sugar and vanilla. Place on top of the custard layer then decorate with the tinned segments.
- Chill until ready to serve.
See it on my blog
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Christmas tradition now and forever - 19 Jan 2015