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 lady fingers or sponge cakes. Make custard.

Cut cake into small pieces (about 2 x 3 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.