Set 1 layer of jelly in the bottom of the glass/bowl and allow to set.
Make the Nana Loaf as instructed on the packet but use a shallow oven tray lined with baking paper so that the nana loaf is thin and easy to flip out.
When the nana loaf is done, while it is still warm, flip it out onto a tea towel dusted with icing sugar.
Use the tea towel to roll the nana loaf into a swiss roll and allow to cool.
Once cool, gently unroll and add fillings (cream, nut butter etc.) and roll it back up.
Slice the roll and place the slices on top of the first layer of jelly along the side of the glass and add custard into the middle.
Add a layer of raspberry yoghurt, berries, crunchie bits and then add a top layer of jelly.
Leave to set over night.
In the morning, add some yoghurt on top with crunchie bits and maybe a berry or two.