Christmas Trifle

While it takes a little planning, this dessert is simple to make, but a real show stopper

• 1  pre-made poundcake or swiss roll
• 3 packages orange jello
• water
• 3 small cans mandarin orange slices
• ¾ cup Birds Custard Powder
• 2/3 cup sugar
• 7 1/2 cups milk
• 2 cups Whipping cream
• 2 tbsp icing sugar
• Sprinkles

Christmas Dinner Camp 2019

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Night before
-Drain mandarin oranges, saving the juice
- Prepare orange jello as per package, using the saved orange juice as part of the cold water
-Add drained oranges to the jello
-Chill jello for 1 hour, or until partially set
​-Meanwhile, cube pound cake and place in one layer into decorative serving bowl. Cake may go up the sides of the bowl
-Once Jello is partially set, pour gently over cake
-Cover bowl with plastic wrap in chill overnight in fridge

Next morning
- Prepare Bird’ Custards for 7 1/2 cups of milk
- Pour prepared custard over jello. If lumpy, pour through a sieve
- Place plastic wrap onto the surface of the hot custard to prevent skin from forming.
- Refrigerate until custard has cooled and set

Just before serving
- Combine whipping cream and icing sugar
- Using a whisk or electric hand mixed, whip cream
- Spread whipped cream over custard
- Decorate whipped cream with sprinkles