1 (8 inch) sponge layer or sm. pound cake or 10 ladyfingers
1/2 c. raspberry jam
1/2 c. sherry
2 c. diced fresh fruit
2 tbsp. Bird's custard style dessert mix (Kitchen Shelf - Greengate Mall)
3 tbsp. sugar
2 1/2 c. milk
1/2 c. heavy cream, whipped

Sandwich the cake or ladyfingers with jam. Cut into pieces and arrange in glass serving dish. Moisten the cake with sherry. Arrange fruit on top. Combine the dessert mix and sugar in a saucepan. Add 2 tablespoons of the milk and mix until smooth. Add remaining milk. Bring the mixture to a full boil over medium heat, stirring occasionally. Pour over fruit and cake. Chill. Top with whipped cream and garnish as desired. Makes 6 servings.