Trifle

For each layer:

Angel Food Cake, Custard, Fruit, and Whipped Cream - in that order.

I usually put a small dollop of custard on the bottom right under the first layer of cake so it isn't dry on the bottom.

For the Custard:

1/2 cup sugar

2 Tblsp Cornstarch

2 eggs

2 1/2 cups milk

Mix together in a heavy saucepan. Cook over medium heat until mixture boils and becomes thick - stirring constantly, it scorches easily. Remove from heat and add 1/2 tsp vanilla. Cool.

I always run short on custard so I double the recipe.

For the Whipped Cream:
I would plan on at least 1 pint of heavy cream to whip, get 2 just in case. I always sweeten mine with powdered sugar and add a little vanilla, but make it how you normally like it.

For the Angel Food Cake:

Just get what you can from the grocery store. I have used both the round kind and the rectangular kind. Slice it about 1/2" thick. You can substitute pound cake if needed.

For the Fruit:

I almost always use frozen Blackberries (or Boysenberries) for the bottom layer, frozen peaches (cut in bite-sized pieces) for the middle layer, and frozen Strawberries for the top layer. Make sure you put some fruit right up to the glass on each layer so it looks nice when you finish. You can also save a few of each kind to garnish the top layer of whipped cream. Make sure you thaw and drain all the fruit thoroughly.

I always make it for Cal's birthday in January, so that's why I use frozen, but I don't see any reason you can't use fresh fruit if you can get it.