1 pkg. 6 sm. sponge cakes
1 (6 oz.) pkg. raspberry or strawberry Jello
1/2 c. Harvey's Bristol Cream sherry (opt.)
1 sm. tin mandarin oranges
2 pkgs. Birds custard mix or 2 lg. pkgs. instant vanilla pudding mix
2 lg. bananas
1 lg. Cool Whip (or fresh cream whipped)
Grated nuts & cherries to decorate

Make Jello as directed in separate bowl. Pour into a special serving dish or trifle dish. Add sherry. Dissolve sponge cakes in Jello. Allow to set in refrigerator.

Make 2 packages of custard according to directions; cool. Keep custard covered so skin cannot form. Remove from refrigerator. Add layer of mandarin oranges, then cooled custard. Cover with plastic wrap. Return to refrigerator and chill.

Before serving, add layer of bananas, then Cool Whip, nuts and cherries to decorate top. Any fruits in season may be substituted: strawberries, peaches, etc.