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1 pkg. Birds Eye English custard mix
1 layer sponge cake or lady fingers
4 tbsp. raspberry jam
1/2 c. sweet sherry
1 can sliced peaches or pears, drained
Whipped cream or Cool Whip
Sprinkles or desired decorative topping

Available at any supermarket in gourmet section.

If making for children, substitute peach or pear syrup for sherry, but sherry really is a must for this.

Follow directions for custard mix; set aside to cool.

Slice sponge cake into 2 layers. Spread uncut side of each with jam. Cut layers into wedges and line glass bowl with half (jam side against glass). Sprinkle 1/2 of sherry over cake, add 1/2 fruit then 1/2 custard. Add layers of remaining cake wedges, sherry, fruit and custard. Refrigerate until ready to serve, then top with 1" cream. Decorate with sprinkles or other decoration. Approximately 10 servings.

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