Peach And Raspberry Trifle

• 1 (3 oz) box raspberry Jell-O
• 9 oz sponge cake, halved horizontally
• 2 tbsp raspberry jam
• 1/4 cup sweet sherry
• 2 tbsp custard powder
• 1/4 cup granulated sugar
• 1 2/3 cups milk
• 1 (28 oz) can sliced peaches, drained
• 1 2/3 cups heavy cream
• 1 tsp vanilla extract
• 2 tbsp sliced almonds, toasted

1. Make Jell-O according to package directions. Pour into a container, cover and chill for 20 mins, or until jello is almost set.
2. Meanwhile, spread jam between cake layers. Stack together then cut into 1 inch pieces. Arrange in a trifle dish and sprinkle with sherry.
3. In a small saucepan, combine custard powder, sugar and 1 tbsp milk. Stir in remaining milk. Stir over medium-low heat until mixture boils and thickens. Remove from heat and cover surface with plastic wrap to prevent a skin from forming. Let cool.
4. Pour the almost-set jello over cake. Cover and chill for 15 mins, or until jello is set. Arrange peach slices over top.
5. Stir 1/2 cup cream and vanilla into custard. Pour over peaches. Whip remaining cream to soft peaks and spread over custard. Sprinkle with sliced almonds. Chill for 2-3 hours, or overnight, before serving.

o, sponge cake, raspberry, sweet sherry, custard powder, granulated sugar, milk, peaches, heavy cream, vanilla, almonds

Taken from recipes-plus.com/api/v2.0/recipes/32854 (may not work)