Easter Trifles

This simple and easy-to-make centrepiece will be sure to have your Easter guests hopping with excitement.




Easter Trifle


· 2 x 85g packets raspberry jelly

· 900g tub thick vanilla custard

· 4 Cripps Easter Hot-Cross Buns, chopped into 2cm pieces

· 11/2 cups frozen raspberries

· 12 Honey Jumble biscuits


1. Prepare the jellies following packet instructions. Pour jelly mixture into a bowl. Refrigerate until set.

2. Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard.

3. Add a layer of chopped hot-cross buns and then the raspberries.

4. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.

5. Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.