1 lg. raspberry Jello, or any flavor
1/2 sponge cake, dry or day old, crumbled
1 lg. bag frozen raspberries
1/2 sugar
2 c. whole milk
Whipping cream
1/2 c. sugar
2 tsp. vanilla
1/4 c. cornstarch
2 egg yolks, beaten

Sprinkle fruit with 1/2 cup sugar. Set aside. Prepare Jello. Add frozen fruit and sponge cake. For custard, bring to full boil 2 cups whole milk with 1/2 cup sugar, beaten eggs and vanilla. Mix cornstarch with a little milk. Add to mixture and allow to thicken. Remove any skin from custard. Beat well with electric mixer. Layer on top of Jello. Beat whipping cream layer on top of custard. Decorate as desired.