English Trifle

• 1 (3 oz.) pkg. raspberry jello
• 1 small can fruit cocktail
• 1 small can pineapple tidbits
• sponge cake or ladyfingers
• 1 small jar raspberry jam
• 1 Tbsp. sherry wine (optional)
• 1/2 to 3/4 c. shredded coconut
• coconut cookies or similar
• 1 (4 1/2 oz.) pkg. vanilla pudding mix
• 1 3/4 c. milk
• slivered almonds (optional)
• Cool Whip or whipped cream

1. In a small bowl make raspberry jello, using most of juice from cocktail and pineapple (reserve 1/4 to 1/2 cup) plus water to make 1 3/4 cups liquid.
2. While jello is getting very thick (but not set), in approximately 1 1/2-quart size serving bowl, line bottom of bowl with cake spread with jam.
3. Add sherry and enough of remaining juice to soak cake; mash with fork.
4. Cover with alternate layers of coconut, crumbled cookies, fruit cocktail, cookies, coconut and pineapple.
5. Pour very thick jello over all and leave to set.
6. When jello has set, prepare vanilla pudding, using 1 3/4 cups milk, and pour over the set jello mixture.
7. Let set.
8. Decorate with Cool Whip and slivered almonds and serve.
9. Yum!!
10. Yum!!

raspberry jello, fruit cocktail, pineapple, cake, raspberry, sherry wine, shredded coconut, coconut cookies, vanilla pudding mix, milk, almonds, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=542503 (may not work)