Creamy Fruit Bowls

Make the custard filling: In a bowl, whisk together instant custard filling powder and fresh milk until smooth and thick; set aside.

Slice taisan cake crosswise into 3 pieces. Cut each slice into 2 (3-inch) circles using a cookie cutter or the rim of a glass or ramekin, making a total of 6 rounds.

Place each cake round on a 3x2-inch round ramekin. Spread 2 tablespoons custard filling on top, covering cut cake completely.

Top with 2 tablespoons drained fruit cocktail. Follow the same procedure with the remaining ingredients; set aside.

Make the gelatin topping: In a small saucepan, place gelatin powder and 3 tablespoons cold water. Let stand for 1 minute. Add the rest of the cold water. Measure 1/2 cup reserved cocktail syrup and add to the saucepan. Over gentle heat, stir until gelatin dissolves.

Pour gelatin mixture on top of the fruit cocktail, dividing equally among the 6 ramekins.

Place cups on a tray and let set in the refrigerator for 1 hour. Serve chilled.

Custard tip: You can use different flavors for the custard filling-try vanilla, lemon, or berry!