Old Fashioned Irish Trifle 

This simple to prepare desert is a standard for my wife's family. It is cool and refreshing and with fresh fruit, makes a great summer dessert or it can be made with canned fruit during the winter months. Our family usually makes a trifle for July Fourth and at the Christmas/New Year season.
Old Fashioned Irish Trifle
(Makes about 20 servings)
For the Vanilla Custard
Ingredients
4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup sugar
3 tablespoons cornstarch
Directions
Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Whisk eggs, sugar, and cornstarch together in a bowl with some milk until sugar dissolves.
Pour in the egg mixture slowly, set the saucepan back over low heat and whisking constantly, heat until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Pour into a container and cover with plastic wrap so skin does not form. Cool then refrigerate overnight.
For the Trifle
Ingredients
1 pound cake (can use any cake you prefer)
1 large package of strawberry jello (makes 4 cups)
1 lb strawberries sliced (or can use canned fruit cocktail)
2 cups heavy cream
1 tsp vanilla extract
¼ cup powdered sugar
1 package of unflavored gelatin
2 tbsp water
Directions
Cut the pound cake into 1-inch thick slices. Layer the cake into the bottom of a large glass bowl.
Prepare the jello according to the package instruction.
Pour the jello over the cake until all the cake is covered. Place into the refrigerator overnight to firm up.
Prepare the custard and allow it to cool in the refrigerator overnight.
Layer the sliced strawberries over the cake-jello layer.
Pour the custard on top of the strawberry layer. Refrigerate until the whipped cream is ready.
In a large chilled bowl, with chilled beaters, beat cream and sugar until it just starts to thicken.
Dissolve the gelatin in 1 tbsp water by microwaving for 30 seconds then stirring well. Allow it to cool.
Add gelatin and vanilla from the side of the bowl, and beat until stiff peaks form.
Layer or pipe the whipped cream onto the custard layer. Garnish with some fresh whole strawberries.