1 sm. pkg. plain lady fingers
1 sm. pkg. Jello vanilla pudding mix
2 1/4 c. milk
Whipping cream
1 (3 oz.) pkg. raspberry Jello
1 can pears, sliced
Sherry wine
Raspberry jelly

FOR THE BASE: Open the lady fingers and spread with raspberry jelly; close and cut into 3 pieces. Line the bottom and sides of a glass bowl with the lady fingers.

Sprinkle some sherry wine over the lady fingers. Blend the pudding mix and milk; cook until thick. Then pour evenly over the lady fingers. Cool and refrigerate.

Strain the pears, putting the fruit aside. Make the Jello as directed, using the pear juice as part of the liquid. Chill Jello until thick; then fold in the pears and add to the trifle base. Chill and then top with whipped cream.