1 pkg. ladyfingers
2 lb. can fruit (your choice)
1 pkg. pudding mix (your choice, not instant)
1 pkg. Bird's Eye custard mix (available at A & P) or lemon pudding, French vanilla
1 pt. heavy cream
2 tbsp. sugar
1 qt. milk
1 pkg. Jello, flavor of your choice

Break up ladyfingers and place in bottom of 12 cup serving bowl. Drain fruit (reserving liquid) and cut into bite sized pieces; this step is eliminated if using fruit cocktail or berries. Place on top of ladyfingers. Make Jello and while still warm, pour over fruit. Refrigerate until set. (Fruit liquid may be used instead of cold water for Jello.) Make pudding and while still warm pour over Jello, etc. Refrigerate until set. Make custard and pour evenly over pudding layer. Refrigerate until set.

Beat heavy cream until starting to thicken. Add sugar slowly. Continue beating until cream is stiff enough to stand alone. Spread evenly over custard. Trifle may be decorated to taste - nuts, fruit, candy, sprinkles, etc. Decorate only on the day the trifle will be served. Keep refrigerated.

The ideal trifle bowl has straight sides so that the different colored layers are displayed. If one of the layers should not set properly, don't waste your time and ingredients by adding to it. Salvage it by serving in individual pudding dishes with cream or ice cream. To make a larger trifle, double the ingredients.

NOTE: This trifle takes two full days to make as a rule.