Lamington and Cherry Ripe Trifle
Make up 1x85g pkt raspberry jelly crystals. Cover and chill 20 mins.
Arrange 1x350g pkt lamington fingers over base of 12-cup serving dish.
Pour jelly over. Cover and chill 30 mins, or until jelly is set.
Beat 1x100g pkt chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 mins. Spread over jelly.
Beat 300ml cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
Serve trifle topped with 2x55g chopped Cherry Ripe bars.