Make jelly, separately, according to packet directions. Chill in freezer for 45-60 minutes or until the mixture is just beginning to set. Make chocolate pudding according to packet directions and refrigerate for 15-20 minutes. Layer lamington fingers on base of a glass dessert bowl. Pour 1 jelly over the top of the lamington fingers and refrigerate for approximately 30 minutes until fully set. Remove the other jelly from freezer and refrigerate until needed. Chop 1 cherry ripe bar into small bite size pieces and place over trifle. Place second jelly over the chopped cherry ripe. Cover jelly with the chocolate pudding. Whip cream and icing sugar until firm and pour over chocolate pudding and then top with the remaining chopped cherry ripe bars.