Jiffy yellow cake mix
Custard (recipe follows)
11 oz. can mandarin oranges, drained
20 oz. can pineapple chunks, drained
1/2 c. raspberry jam
1 c. heavy cream, whipped
Slivered almonds

Make small cake mix according to box directions using 1 egg and 1/2 cup water. Cool or use ladyfingers or sponge cakes.

Make custard.

Cut cake into small pieces (about 2x3 inches). Spread jam on top of cake pieces and line the bottom and sides of a 3-quart bowl with them. Spread half of the custard over bottom. Top with half of the fruit. Repeat layers. Cover; refrigerate 3 to 4 hours.

Just before serving, garnish with whipped cream and almonds. Makes 10 to 12 large servings.

CUSTARD:

1 c. sugar
1/4 c. cornstarch
4 c. milk
4 egg yolks, slightly beaten
1 tbsp. vanilla

In a 3-quart saucepan, stir together the sugar and cornstarch. Gradually stir in the milk until smooth. Whisk in egg yolks. Over medium-low heat, stirring constantly, bring to a boil. Cook until mixture is thickened and boils 1 minute. Off heat, stir in the vanilla. Refrigerate until cool. Use in trifle. Makes about 5 cups.