Festive English Trifle

• 2 (6 count) pkg. ladyfingers or 1 layer sponge cake or white or angel food
• 1 (17 oz.) can fruit cocktail
• 1 (8 oz.) carton Cool Whip or equivalent amount whipped cream
• 1 (3 oz.) pkg. strawberry or raspberry Jell-O
• strawberry or raspberry preserves
• 1/4 c. Bristol cream sherry
• maraschino or candied cherries
• nuts (English walnuts or pecans)

1. Carefully split cake and fill with desired preserves.
2. Cut into small pieces about 1 1/4-inches in diameter.
3. Place one layer of cake pieces in glass bowl.
4. Strain fruit cocktail, reserving juice.
5. Add layer of fruit cocktail to bowl, then repeat layers. Prepare Jell-O using only one cup of boiling water at first.
6. Then add cream sherry and reserved fruit juice.
7. Add enough cold water to make 2 cups of liquid.
8. Pour over cake and fruit cocktail. Allow to chill until set.
9. Top with Cool Whip or whipped cream, cherries cut in half and nuts.
10. Store in refrigerator until ready to serve.
11. Serves 6 to 8.

ladyfingers, fruit cocktail, cream, strawberry, strawberry, cream sherry, maraschino, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214692 (may not work)