My first stop-motion video:
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).