If you aren't interested in GREAT, use any recipe that calls for instant pudding or Bird's custard, etc., etc. This recipe is good from the ground up. It is the custard that is most important. Here we go -

Mix 2/3 cup sugar with 2/3 cup flour plus 1/4 teaspoon salt. Stir in a little cold milk until a smooth paste develops, then add 3 1/2 cups milk and place in a double boiler. Cook and stir until thick.

Beat 2 eggs with 1/4 cup milk, then add a little of the hot mixture in the double boiler and cook 4-5 minutes more until thick again. Remove from heat. Add 2 teaspoons vanilla and 2 tablespoons butter. Cool.

In a large glass bowl (shallow and wide is ideal but a smaller bowl plus a glass 9 x 13 inch pan may be used) layer 1/2 inch slices of white cake (homemade is best but made with half the amount of sugar in your favourite recipe - tastes better!).

Spread the jam - raspberry is most popular - put some fruit over the cake. Fresh fruit or canned or frozen (drained). Cover with half the custard, then layer cake, fruit and custard again. Chill for at least 4 hours. Serve with whipped cream.

TIP: 1/2 Cool Whip and 1/2 real whipping cream makes a good-tasting alternative to the "real whip cream" dilemma. It is less expensive, serves a crowd and tastes just fine. Don't add any sugar when beating, just some vanilla.