Prepare the jellies following packet instructions. Pour jelly mixture into a 16cm x 26cm baking pan. Refrigerate until set.
Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard, a layer of chopped hot-cross buns and then the raspberries. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.
Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.
2 x 85g packets raspberry jelly
900g tub thick vanilla custard
4 Yarrows Chocolate Hot-Cross Buns, chopped into 2cm pieces