My first stop-motion video:

Mmmm, tri­fle…

Update!

Because Doug demanded it, here’s the recipe.

You’ll want to do this in a tri­fle bowl, a tall, wide, cylin­dri­cal bowl, usu­ally on a stand. I found mine at Wal-Mart for about $8.

Bot­tom layer: Take an angel food cake and tear it into bits. Put it into the tri­fle bowl. Cover with about one or two cans’ worth of man­darin seg­ments. Mix up some red Jell-O (I use straw­berry) and pour slowly over all. You don’t want every­thing to float to the top, which is what I find hap­pens if you pour too quickly. Put in the fridge till the Jell-O sets.

Mid­dle layer: Mix up some Bird’s cus­tard accord­ing to the pack­age direc­tions for cus­tard dessert (not cus­tard sauce). Let it cool to about room temp (you’ll want to put plas­tic wrap on it so it doesn’t form a skin). Pour onto the Jell-O layer. Refrig­er­ate till the cus­tard is cool.

Top layer: Whipped cream. Gar­nish with fruit (I used left-over man­darin seg­ments; my grandma always uses Maraschino cher­ries; sliced straw­ber­ries would prob­a­bly be good too).

Enjoy!