Soak raisins in 1/2 cup of rum until they plump up.

Prepare the red Jell-O according to package instructions and pour into a square dish.

Refrigerate until set.

Prepare the lime Jell-O according to package instructions and pour into a square dish.

Refrigerate until set.

Place one sponge cake round at the base of a round glass bowl.

Cut two other sponge cake rounds in half and line the sides of the glass bowl.

Sprinkle the remaining rum evenly over the cake base and sides.

Chop the fresh fruit of your choice.

Place a layer of chopped fruit on the cake base.

Sprinkle some of the rum-soaked raisins on top of the fruit.

Pour a layer of cold, firm custard over the raisins.

Layer the last sponge cake round on top of the custard.

Layer the rest of the fruit and raisins on top of the cake.

Pour the remaining cold custard on top of the fruit and raisins.

Once the Jell-O is set, cut it into medium-sized squares.

Place the Jell-O squares on top of the custard.

Add a few bits of fruit or whipped cream for decoration.

Refrigerate the pudding to chill thoroughly, preferably overnight.

Serve chilled the next day for best flavor.