I like to use lady fingers (the kind you would use for Tiramisu). The soft ones can be hard to find, since they need to be refrigerated. At my grocery store, they keep them in the bakery kitchen and you have to ask for them at the cake counter. I like to brush them lightly with a fruit liquor; this time I used Cointreau.
Next I use two cans of Ambrosia custard topped with some whipped cream. Then I repeat everything for a delicious and fresh layered dessert. Part of the fun of trifle is seeing all the beautiful layers, so I am a little sad that I don't have a trifle dish yet to show them off properly. For now I use a 9x13 pan but someday... *sigh*.