Trifle Pudding

Cake mix    1 pkt
Jello            1 pkt
Raspberry juice ⅛  cup
Custard Powder - Vanilla flavor  3tbsp
Milk  ¼ gallon

Make Jello and refrigerate for atleast 4 hours.
Bake the cake, let it cool down, cut into small pieces and keep them aside.
Take 2 tbsp of butter into a pan and let cashews roast; keep roasted cashews aside.
Take already prepared jello from fridge and cut them into small pieces as well.
Chop Ripen Pineapple into small cubes, keep aside.

Preparing Custard :
Mix custard powder with 3 tbsp of cold milk; mix as thick paste without lumps.
Bring milk to boil.
Add custard powder paste to boiled milk and keep stirring so that no lumps should form.
Boil custard milk until it becomes thick (like condensed milk thickness).

Binding altogether :
Now, in a glass rectangular bowl, Layer in the same order -  
First spread cake pieces, Spread pineapple pieces, sprinkle raspberry juice, spread roasted cashews, spread jello pieces, Now, pour already prepared thick custard milk evenly spreading all over the bowl.
if your bowl is deep enough,  repeat all the layers in the same order.
Refrigerate entire bowl for atleast 4 more hours.

And Yummy Trifle pudding is ready.
Tips :  To make it even easy :
→ replace cake with ready to use pound cake.
→ Prepare jello the day before and let it refrigerate for good amount of time.
→ Canned pineapple instead of fresh pineapple and chopping it.
→ Strawberry jello [which makes red jello] gives nice eye-catchy color combo when mixed with custard.

Tweak : Apple instead of pineapple, adds more taste. I would recommend Apple. i used pineapple bcoz, i just wanted to experiment.