Classic Trifle

• 1 pkg (3 oz) raspberry gelatin
• 8 oz sponge or yellow cake, cut into 1-inch pieces
• 1/4 cup sweet sherry
• 1/4 cup custard powder or vanilla pudding mix (not instant)
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 1/2 cups milk
• 1 can (29 oz) sliced peaches, drained
• 2 1/3 cups heavy cream
• 6 None maraschino cherries

1. Prepare gelatin according to package directions for speed set. Pour into shallow container. Refrigerate 20 mins or until gelatin is almost set.
2. Arrange cake in 3-quart bowl; sprinkle with sherry.
3. Blend custard powder, sugar and vanilla extract with a little of the milk in small saucepan; stir in remaining milk. Stir on medium heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
4. Pour gelatin over cake; refrigerate 15 mins. Top with peaches. Stir half of the cream into custard; pour over peaches.
5. Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large star tip. Pipe whipped cream stars on top of trifle. Refrigerate 3 hours or overnight.
6. Serve trifle topped with maraschino cherries, if desired.

raspberry gelatin, yellow cake, sweet sherry, custard powder, sugar, vanilla, milk, peaches, heavy cream, maraschino cherries

Taken from recipes-plus.com/api/v2.0/recipes/33422 (may not work)