1.Line bottom of deep round 2-litre (8-cup) serving dish with the sponge to make the bottom of the trifle a flat surface.
2.Combine jelly crystals with the boiling water in large jug, stirring, until jelly dissolves; stir in the cold water. Measure ¾ cup of the frozen berries, cover; place in the refrigerator. Stir remaining berries into jelly mixture.
3.Carefully pour jelly mixture over top of sponge pieces without moving the sponge pieces. Cover; refrigerate about 2 hours or until jelly sets.
4.Sprinkle pudding mix over milk in large bowl; whisk until combined. Pour pudding mixture over set jelly; refrigerate, covered, about 30 minutes or until pudding mixture sets.
5.Beat cream and icing sugar in small bowl with electric mixer until soft peaks form. Using rubber spatula, spread cream over trifle; sprinkle with reserved drained berries.