English Sherry Trifle

• 2 pkg. ladyfingers
• 2 pkg. frozen raspberries, thawed and drained
• 4 to 6 Tbsp. raspberry preserves
• 1/2 c. dry sherry
• 2 cans sliced peaches
• 3 to 4 bananas, sliced
• 2 c. heavy cream, whipped
• 2 recipes Bird's custard (2 envelopes; follow recipe for trifle)
• maraschino cherries, patted dry and sliced
• slivered almonds

1. Break up ladyfingers and line bottom of trifle bowl.
2. Pour sherry over ladyfingers.
3. Cover ladyfingers with raspberry preserves.
4. Cover preserves with raspberries.
5. Distribute peaches over entire layer of raspberries.
6. Spread cooked and cooled custard over peaches.
7. Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
8. Refrigerate until ready to serve.

ladyfingers, frozen raspberries, raspberry preserves, sherry, peaches, bananas, heavy cream, s custard, maraschino cherries, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659611 (may not work)