For Custard

1.5 L full cream milk (In Australia I use Coles milk and in Pakistan I use Olper’s tetrapack)

2.5 tbspns heapful of Rafhan strawberry custard powder (I dont trust any other brand when it comes to custard and jelly)

0.5 cup sugar

3 Rafhan starwberry jelly packs

4 cups water

1 plain cake (I use Shezan bakery’s plain cake in Pakistan because that is the best, in Australia I use Coles plain Madeira cake)

350ml cream

1 kg strawberries (cut into cubes)

For custard, reserve half cup of milk and boil the rest. Mix 2.5 tbspns of custard powder in the reserved milk and gradually add it to the boiling milk with constant stirring. Add sugar and cook for 5 minutes on low to medium flame. Remove from heat and let it cool to room temperature.

For jello, boil water and stir in all the boxes of jello mix. Cook until the mixture is clear and shiny (not cloudy or sugary). Pour the mixture in a square or rectangular deep dish and keep aside to cool down. Once its cooled to room temperature, refrigerate until firm and chilled. You can speed up this process by putting it in freezer for 20 minutes once its cooled to room temperature.

Now once the jelly is firm and chilled and cut into cubes, custard is cooled to room temperature, strawberries are sliced and cake is cut into pieces, lets layer the dish in the following order:

Custard

Cake

A drizzle of cream

Custard

Strawberries

A layer of cream

Custard

Jelly

Strawberries

A final layer of custard

Drizzle of cream

Some garnish of strawberries

Chill in refrigerator for atleast 4 hours.

Serve.