Easy Trifle

• 1 angel food cake (purchased or homemade)
• 1 pkg. Bird's English custard mix
• raspberry jam (seedless)
• 1/4 c. sherry wine
• 1/2 pt. whipping cream or Cool Whip

1. Make one envelope of English custard mix according to package directions.
2. Low-fat milk or skim condensed milk can be used to reduce the fat content.
3. Cover and cool.
4. Spread angel food cake with raspberry jam and cut into small pieces.
5. Place 1/3 of cake into a glass bowl and sprinkle with sherry wine.
6. Pour 1/3 of custard on top of cake.
7. Continue to layer cake and custard.
8. Cover with plastic wrap and refrigerate for 4 hours or overnight.
9. Prior to serving, cover with whipped cream or Cool Whip.
10. May be garnished with sliced almonds or fresh raspberries.
11. This recipe serves about 8 to 10 persons and can easily be doubled.

cake, custard mix, raspberry, sherry wine, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858442 (may not work)