Lab-e-Shereen by shireen

              Lab-e-Shereen
      Custard
      8 cups milk
      12 Tbsp sugar
      3 Tbsp strawberry custard*
      1/4 cup water

      Place milk in pan, and heat on medium high. Add sugar to pan and stir well to dissolve. In meantime dissolve custard powder in water. Once milk has come to a boil, add custard while stirring. Stir on heat till slightly thickened. Remove from heat and set aside to cool.

      Add ins to custard
      1 packet green jelly set with 1 cup water.
      1 packet red jelly set with 1 cup water
      1 Tinpineapple pieces - drained
      1 tin fruit cocktail - drained
      2 x pack tetrapack cream
      2-3 Tbsp almonds sliced
      2-3 Tbsp pistachio sliced
      4 Tbsp red or rose sherbet
      1 cup boiled mulit coloured vermicilli

      Once custard has cooled, add cream, sherbet, 1/2 of each nuts, pineapple, fruit coktail and vermicilli.
      Cut both jellies into cubes and add into custard.
      Put into serving dish and garnish with the rest of the nuts.
      Chill and serve.
      Enjoy
      *use cornflour only if you can't find strawberry custard powder. The vanilla flavour colour will effect end result.