Trifle: can be made the day ahead and refrigerated; if you don't have a trifle bowl, any glass Pyrex bowl or lasagna dish will work. I use mixed frozen berries this time of year, Sara Lee pound cake for the cake cubes, and I use that organic pudding mix that you cook. Instead of jam on the cake, I drop spoonfuls of that slightly sweetened fruit topping stuff that comes in a jar--you know, like gourmet pie filling, with fruit chunks? Blueberry, blackberry, or raspberry are all fine.

Everyone loves this, and it is great for breakfast the next day.