1/2 pound cake, crumbled
2 pkgs. ladyfingers, separated
1 (6 oz.) pkg. strawberry Jell-O
1 (10 oz.) pkg. frozen strawberries, thawed and drained
2 env. Birds Custard Mix (at most specialty food stores)
1 pt. whipping cream, whipped
1/2 - 1 c. dry sherry

To assemble, line the ladyfingers around the sides of trifle dish. Place the crumbled pound cake on bottom. Pour the sherry over cake and let rest while mixing other ingredients. Prepare the Jell-O according to package directions; add strawberries and let set until semi-firm. Place over cake and place in refrigerator until set. Prepare the Birds Custard according to package directions and let cool. Pour over top of Jell-O and let firm. Add whipping cream and garnish with chocolate curls. Should be prepared a day in advance.