English Trifle

• 2 pkg. ladyfingers or 1 pound cake, cut in slices
• 1 large box raspberry jello
• 1 pkg. raspberries (frozen)
• 2 1/2 c. custard or vanilla pudding
• 2 small cartons whipping cream
• 1/4 to 1/2 c. rum or sherry (optional)
• decorations (optional)

1. Place ladyfingers or sliced pound cake in bottom of large glass bowl, making sure bottom is covered and partway up the sides. Drizzle rum or sherry (optional) over cake.
2. Make jello with 2 cups boiling water (omit 2 cups cold water).
3. Add raspberries and pour over all of the cake.
4. Place in refrigerator overnight or until set.
5. Make custard or pudding according to package.
6. Let cool and pour over jello.
7. Return to refrigerator until set.
8. Whip the cream and place on top before serving.
9. Decorate as desired.

ladyfingers, raspberry jello, raspberries, custard, whipping cream, rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002364 (may not work)