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1
Beat together cake mix, 1 1/4 cups milk, and eggs for 3 minute Pour batter into two greased and floured 9 X 3 pans.
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2
Bake at 350 degrees for 15-20 min, or until cake is done.
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3
Cool cake and remove from pans.
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4
Set aside.
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5
Prepare pudding according to package directions (or prepare favorite custard recipe)** Set aside.
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6
Place one layer of cake in a clean 9 X 13 pan (glass pan allows dessert to be seen).
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7
Using the handle of a wooden spoon, poke holes over cake.
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8
Prepare jello according to the quick set method on package directions.
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9
Chill until jello is thick and beginning to set.
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10
Spread half the jello over first layer of cake (jello should still be runny enough to run down inside poked holes).
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11
Arrange 1/2 the sliced fruit on top setting jello.
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12
Carefully spread about 1/3 the pudding over fruit.
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13
Poke holes in second layer of cake.
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14
Place cake on top of fruit, lightly press cake down.
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15
Carefully spoon remaining jello on top of cake and allow it to run down inside holes.
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16
Arrange remaining slices of fruit on cake.
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17
Carefully spread pudding over fruit.
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18
Refrigerate Trifle 2-4 hours to set.
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19
Cut into squares to serve.
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20
Garnish with additional slices of fruit and dollop of whip cream.
