jelly & custard

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
2. Step 2
   Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
3. Step 3
   Top with the strawberries, to serve.