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Dip the biscuits in milk and arrange them in the Pyrex dish as the first layer.

To prepare the second layer: place the custard powder and sugar in a pot and dissolve them in a little milk.

Add the remaining milk while stirring continuously.

Place the pot over medium heat and keep stirring until the mixture thickens.

Once thickened, add the cream and mix well.

Pour the custard-and-cream mixture over the biscuit layer, then refrigerate for 1 hour to set.

To prepare the third layer: dissolve the strawberry jelly in hot water, then add cold water as instructed on the packet.

Pour the jelly over the chilled custard layer.

Arrange strawberry pieces on top of the jelly, then return the dish to the fridge until the jelly sets completely.