1 X sponge cake1 pkt red jelly450 gm can fruit salad2 cup custard1 cup cream1 tablespoon chocolate, grated12 glace cherries
2
Cut up the sponge and place in glass bowl. Drain syrup from the can fruit and reserve. Spoon fruit over sponge.Dissolve jelly. Add reseved syrup. Pour over fruit and set. Make custard. Pour over jelly and set in refrigerator.
3
Decorate top with whippedcream, cherries and grated chocolate.
