Trifle

You will need:
Plain cupcakes (you can use my recipe or buy them from Tesco)
One tin of fruit, whatever you like - but not pineapples.  There's something in pineapples that stops jelly setting properly.  Mandarins or strawberries are nice, something to compliment whatever flavour jelly you picked
One pack of jelly mix, whatever flavour you fancy
One pack of custard mix or one carton of ready made custard
Whipping Cream
Hundreds and Thousands or sprinkles or whatever you call them or grated chocolate

This'll take about 4 hours to make.  Only because you have to keep putting it in the fridge to set, the making part is easy peasy.

Lay the cupcakes in the bottom of a nice deep glass dish or trifle bowl.  I have been looking in antique shops for the perfect trifle bowl for years.  If you lay a load face down then lay some the right way up they will make a nice flat layer.
Drain the fruit and layer it on top of the cupcakes.
Make up the jelly as per the instructions on the packet and pour it on top of the cupcakes and fruit.
Put it in the fridge to set, will probably take about 3 hours.
When the jelly is set (it doesn't have to be dead hard, just firm enough so the next layer doesn't fall through)
make up a jug of custard and leave to cool in the fridge for half an hour.  If you use ready made custard you can go straight to the next stage.
Pour the custard on top of the jelly and put in the fridge to set for about an hour.
Whip the cream and smooth over the top.
Sprinkle with hundreds and thousands or grated chocolate.

For a change you could make this as individual portions in wide bottomed glasses.
This will keep for about 24 hours in the fridge, if you don't sneak down in the middle of the night and eat all the leftovers.