English Trifle

• 1 layer sponge cake
• 1/2 c. raspberry preserves or currant jelly
• 1/3 to 1/2 c. cooking sherry
• 1 (1 lb.) can (2 c.) apricot halves, drained
• 1 (3 or 3 1/4 oz.) pkg. vanilla pudding
• 1 tsp. vanilla
• 1/2 c. whipping cream, whipped
• 1 tsp. vanilla

1. Slice cake in 1/2-inch thick fingers; make into sandwiches. Fill with preserves.
2. Place half, spoke like fashion, in 1 1/2-quart serving dish.
3. Sprinkle on half the sherry.
4. Repeat with remaining cake, alternating with bottom spokes and sherry.
5. Quarter apricot halves; place atop.
6. Prepare pudding, following package directions, but using 3 cups milk.
7. Remove from heat and stir in vanilla.
8. While pudding is hot, pour over dessert.
9. Chill well. Before serving, center with whipped cream and nuts.
10. Makes 8 servings.

layer, raspberry preserves, cooking sherry, apricot halves, vanilla pudding, vanilla, whipping cream, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187622 (may not work)