Fresh Fruit Trifle

Ingredients
Serves: 18
2 bananas, sliced
4 tablespoons orange juice
1 packet trifle sponges
4 tablespoons Cointreau
1 (500g) tub vanilla custard
1 (700g) tub raspberry jelly, cut into small, thin slices
2 (450g) punnets strawberries, hulled and quartered
1 (225g) punnet blueberries

Preparation method
Prep: 15 mins | Cook: 4 hours
1. Combine bananas with orange juice (this will help stop the banana from going brown).
2. Arrange the trifle sponges in the base of a serving bowl to form an even layer, cutting to size if necessary. Sprinkle the sponge with half the Cointreau. Pour half the vanilla custard evenly over the sponge. Layer with half the jelly, then half the bananas, strawberries and blueberries in the bowl. Repeat these layers starting with another layer of sponge, then cover and chill until serving.

FROGS:

Makes about 36

1/2 cup cocoa
2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1 teaspoons vanilla extract
1 cup flaked coconut
3 cups quick-cooking rolled oats
1. Line two baking sheets with waxed paper.
2. In a large saucepan, stir together cocoa, sugar, milk and butter.
3. Boil for 5 minutes, then remove from heat.
4. Stir in vanilla extract, coconut and oats. Combine well.
5. Drop by tablespoonfuls onto prepared cookie sheets. Refrigerate 1 hour or until set. Keep refrigerated

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