Raspberry and Peach Trifle

• 250g pack sponge jam roll
• 1/3 cup sherry
• 825g can peach halves, well drained
• 1 punnet or 425g can raspberries
• 2 cups vanilla custard
• 500g tub PHILADELPHIA Spreadable Cream Cheese
• 1 tablespoon gelatine
• 1/3 cup hot water

1. Cut the sponge roll in 8 slices; arrange on the base of a glass bowl and pour over sherry.
2. Arrange peaches and raspberries on top.
3. Dissolve gelatine in hot water, combine with the custard and cream cheese.
4. Pour the cream cheese mixture over the fruit.
5. Chill until set, preferably overnight.

pack sponge jam roll, sherry, peach halves, punnet, vanilla custard, gelatine, water

Taken from www.kraftrecipes.com/recipes/raspberry-peach-trifle-103231.aspx (may not work)