Triffle Pudding

Ingredients
1 round 8" pound cake
1 JELLO packet of your choice of flavor
1 cup orangeClick to find more about orange juice or your favorite fruit juice/cocktail
4 tbsp custard powder
8 cups of milk
4 tbsp sugar
1 cup of whipped cream (I use Cool Whip)
1 tsp vanilla essence
2 tsp powdered sugar
1 tablespoon chopped nuts(almondsClick to find more about almonds, walnuts, etc)

2 cups of chopped fresh or tinned fruit (appleClick to find more about apple, bananaClick to find more about banana,
papaya, orangeClick to find more about orange, watermelon, strawberry, peaches, etc.)
6-8 candied cherries for decorating




Preparation
Take a deep glass dish.
Put the pound cake in the dish and gently pour the fruit juice over it till the cakeis completely soaked.
Let it sit for about 30 minutes in the fridge.
Prepare the JELLO as per the directions on the packet.
Spoon the jello over the cake before it sets (i.e as soon as you add the cold water to it)
Leave this in the fridge to set for about one hour.
The jello will not be completely done yet.
Meanwhile prepare custard by boiling the milk, adding the custard powder dissolved in a little milk and then adding sugar.Stir continously.
The custard is ready when the whole mixture thickens.
Take it off the heat and let it cool to room temperature.
Divide the custard into 2 equal parts.
To one part add all the fresh vegetables and mix well.
Take the glass dish from the fridge and first spoon over the plain custard layer over it.
Then spread the fruit custard over it.
Sprinkle the chopped nuts.
Whip together the powdered sugar, whipped cream and the essence.
Spoon this over the custard and nuts.
Decorate with candied cherries.
Chill for about 45 hours.
The jello will now be completely set.
Cut into slices and serve as dessert.