Three Layered Settled Custard Cake

For Jelly: Heat 1 1/2 cup water in two separate pans and stir in the green and red jelly respectively until all the granules have dissolved.

For Custard: Dissolve custard powder in 1 cup cold milk.

Now heat the remaining milk in saucepan.

Dissolve the sugar. Then add cream.

When the milk starts boiling, stir in the dissolved custard powder.

When the milk thickens turn the flame off.

In a chopper add plain biscuits and 180 gm of butter.

When a smooth consistency is reached.

Now line a baking tray with butter paper and grease the sides.

Set the biscuit crust on the bottom of the tray.

Now pour the custard on top.

Lastly add the green jelly and freeze the cake until set.

Take the cake out and pour the red jelly on top.

Again freeze till the jelly sets.

Top with cream and dry fruits then serve.