1 bakery or frozen pound cake, sliced & quartered
1 qt. fresh strawberries, raspberries, blueberries or any combination
1/2 c. dry sherry
1/2 c. strawberry or raspberry preserves
1/2 pt. whipping cream, whipped with 1 tbsp. sugar & 1/2 tsp. vanilla CUSTARD: 1 can Eagle Brand milk
1 1/2 c. cold water
1 pkg. instant vanilla pudding (3 1/2 oz.)
1 pt. whipping cream Combine condensed milk and water in a large bowl. Add pudding mix and beat well, chill 5 minutes. Whip 1 pint cream and fold into pudding mixture. In 4-quart glass or trifle bowl, layer a little pudding, cake, fruit, preserves, sherry, pudding and repeat layers, ending with pudding. Top all with sweetened whip cream. Refrigerate and chill completely before serving, overnight if possible. Garnish at serving time with fresh fruit and slivered almonds. Serves 10 to 12. |
