Sherry Trifle
- 1 large packet Jell-O
- 10 ladyfingers or 1 jelly roll
- 1/3 c. raspberry jam (if using ladyfingers)
- 1/2 c. sherry
- 1 large can fruit salad
- 2 1/2 c. milk
- 4 Tbsp. Bird's custard (available at Giant) + 3 Tbsp. sugar or use 1 packet vanilla pudding mix
- 1 c. heavy cream
- cherries for decoration
- blanched almonds for decoration
- Spread ladyfingers with raspberry jam; arrange in a glass dish.
- Moisten the sponge with sherry.
- Make Jell-O, using 1/2 cup less water.
- Pour over ladyfingers, then add drained fruit.
- Put in refrigerator to set.
- Make custard or vanilla pudding; let cool.
- When cold, pour on top of Jell-O.
- Whip heavy cream and spoon on top of custard.
- Decorate with cherries and almonds.
packet, ladyfingers, raspberry, sherry, fruit salad, milk, custard, heavy cream, cherries, blanched almonds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053635 (may not work)