Mini Trifles

We prepare the jelly according to the instructions on the package, but reduce the water by ¼ cup per pack

We place the jelly at the bottom of the glasses; this amount makes about 11–12 servings.

Let the jelly cool to room temperature, then add pieces of broken biscuits.

Place the glasses in the fridge for six hours to let the bottom layer set.

In a pot, pour 2 cups of milk and add the sugar.

Dissolve the custard powder in a cup of cold milk, then add it to the pot while stirring continuously.

When the mixture thickens, take one cup and put it in a small pot, then add 2 tablespoons cocoa, a little sugar, and some milk, stirring until the consistency is suitable.

Take the glasses out of the fridge after six hours, then add a layer of plain custard over the biscuits.

Add another layer of biscuits on top of the custard.

Add a layer of cocoa custard over the biscuits.

To prepare the cream, whip the Dream Whip with 200 ml heavy cream, adding a little powdered sugar and vanilla.

Place the cream in a piping bag or a sandwich bag with a cut tip.

Pipe the cream over the layers in the glasses.

Smooth the top of the cream with a spoon.

Sprinkle cocoa powder on top just before serving.

Tips: Custard should be dissolved in cold milk to avoid lumps. If extra custard remains, place it on top of the cocoa custard along the edges to decorate. To prevent a skin from forming on the custard while cooling, cover it with plastic wrap so it touches the surface. The dessert can be prepared a day in advance to allow the flavors to meld.