Lamington And Cherry Ripe Trifle - cooking recipe

Ingredients

85 g raspberry jelly crystals
350 g lamingtons, cut into fingers
100 g instant chocolate pudding mix
2 1/3 cups milk
300 ml thickened cream
1/4 cup icing sugar
2 (55 g) cherry ripe candy bars, chopped

Preparation

Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
Arrange lamington fingers over base of 12-cup serving dish.
Pour jelly over. Cover and chill 30 mins, or until jelly is set.
Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
Serve trifle topped with chopped Cherry Ripe bars.