1 layer sponge cake or 1-2 pkgs. lady fingers
Raspberry or strawberry jam
Vanilla custard (recipe follows)
1 pkg. frozen strawberries in juice
Whipping cream or Cool Whip

Cut 1 layer of sponge cake in half horizontally, spread lower half with raspberry or strawberry jam. Replace top. Cut cake into bite size pieces and put in bottom of bowl. If using lady fingers, spread with jam in middle and break into pieces. Over cake, pour unthawed frozen strawberries, juice and all. Make vanilla custard and pour hot over cake and strawberries. Cover with plastic wrap and refrigerate until cooled. Whip cream and spread on custard. Garnish with fruit or slivered almonds.

VANILLA CUSTARD:

4 tbsp. butter
1/2 c. cornstarch
1 1/2 c. sugar
4 c. milk
4 egg yolks, slightly beaten
1 tsp. vanilla

Melt butter. Blend in cornstarch and sugar. Gradually add milk. Heat to boiling over direct heat, stirring constantly. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. (You can use a pudding mix instead of the vanilla custard. If you do, use a big package of pudding and pie filling.)