Here are three different pictures of trifles - as you can see, there is an enormous variation of fruits, and other ingredients used.

There are as many trifle recipes as there are gumbo recipes.  Everyone's Mother's recipe is different.  This is the recipe I use, but it's not necessarily the right one.  Just different.  The only observation I can make about it is this...  Many, many years ago, a British Naval ship came into New Orleans, and my chapter threw a party for some of the sailors.  Late into the evening, one sailor (who had probably had a few beers) sat down with a bowl of my trifle, and declared, "this trifle is better than a good woman!" 

2 cans pears, chopped (you can use fresh raspberries)

jelly roll slices (or lady fingers, split and spread with raspberry jam)

Medium sherry

9 oz red jello

vanilla wafers

maraschino cherries

custard (see below)

2 cartons whipping cream

blanched, slivered almonds, lightly toasted

Drain the pears and dice.

Cover the bottom of a large glass bowl with jelly roll slices

Pour 1 TBSP sherry onto each slice

Arrange the diced pears around the slices

Make up the red jello

Pour on top of the pears and leave in frig to set

Arrange vanilla wafers and marashino cherries on top of the set jello

Pour about 1/4 C cherry juice on wafers

CUSTARD:

Best to make from Birds Custard powder (sold in the USA as Birds Dessert Mix)*

7 cups milk

3/4 C custard powder, halved

Make in two batches - use 3/8 C custard powder for first batch and adjust for second.

Follow instructions to make up custard

Each batch of milk takes 9 - 9 1/2 minutes in microwave to boil

Add 1/2 cup sugar to whole custard after made.

Whipping the custard while cooling keeps it light and smooth

Pour custard over jello when cool.  Set.

Whip cream.  Spread on top of custard.  Decorate with almonds and cherries.

 * An alternative to custard made with Bird's Custard Powder, is the canned "Ambrosia Devon Custard" which can be found in some better supermarkets, and some International import stores.