2 pound cakes (Entemann's, Sanders' or homemade)
1 lg. jar raspberry jam
2 lg. cans fruit cocktail (drained)
A double recipe of baked custard (make overnight, refrigerate)
4-6 bananas (sliced)
2 - 2 1/2 lg. tubs Cool Whip (can use Creme 'La Cream or 2 qts. whipped cream)
8 oz. (or more) ground walnut meats (to be sprinkled over Cool Whip)
Cream sherry (sprinkled over Cool Whip layer, also)
Maraschino cherries (red or green, may use both colors)

1. Slice and spread both sides of pound cake with raspberry jam.

2. Arrange a layer of cake slices onto bottom of trifle bowl.

3. Continue layering remaining ingredients above.

4. Repeat with #1 and ingredients above until bowl is full leaving about 1 inch from the top unfilled.

5. Finish with a thick layer of Cool Whip sprinkled with nutmeats. Garnish with maraschino cherries.

VARIATIONS: (Fresh and canned fruits)
Kiwi fruit
Strawberries
Mandarin oranges
Pears
Apples
Blueberries