English Trifle

• 1 large pkg. Jell-O (any flavor)
• 1 can fruit salad
• 1 pkg. ladyfingers or yellow sponge cake
• English Birds custard powder (available in most foreign food sections)
• 20 oz. milk
• 2 rounded Tbsp. sugar
• small container heavy cream
• glace cherries
• sliced almonds

1. Make up Jell-O as directed using juice from fruit salad and water.
2. Stir in fruit salad and ladyfingers.
3. Pour into large bowl (preferably glass).
4. Allow to set.
5. Use 1 1/2 packages of custard powder or 2 tablespoons sugar and small amount of milk to blend. Stir until smooth.
6. Boil remaining milk in pan and pour over custard mixture stirring all the time.
7. Return mixture to pan and bring back to boil stirring; simmer for 3 minutes.
8. Allow to cool. Cover with wax paper.
9. Smooth custard over Jell-O; refrigerate. Beat cream until thick and spread over custard.
10. I usually run a fork across surface of cream in both directions to create a pattern.
11. Decorate with halved glace cherries and slivered almonds.
12. Serves 12.

jello, fruit salad, ladyfingers, custard powder, milk, sugar, heavy cream, glace cherries, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426650 (may not work)