Dissolve all the 3 jellies separately in 1 cup of water each, cook and set till firm, cut into cubes and keep aside.
Coarsely chop cake rusk into 4 pieces each.
Place them into base of individual cups.
Drizzle some syrup from the fruit cocktail can.
Add fruit cocktail, followed by custard and jelly cubes, then another layer of custard again.
Refrigerate till chilled.
Garnish with fresh cream and strawberry sauce.
For Custard: Boil milk and mix in sugar and vanilla custard powder.
Cook till thickens while stirring.
Remove from heat and leave to cool.
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