1 lg. pound cake
Crushed strawberries fresh and (or) frozen (save a few berries for garnish)
Grand Marnier liquor

CUSTARD:

1/3 c. granulated sugar
1 tbsp. cornstarch
1/8 tsp. salt (no salt if using salted butter)
1 c. milk
2 beaten egg yolks (save whites in freezer for meringue cookies)
1 tbsp. butter
1 tsp. vanilla
1/2 c. whipping cream

Combine sugar, cornstarch and salt in saucepan. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Stir a moderate amount of hot mixture into beaten egg yolks. Return yolks to mixture in pan, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Cover surface of pudding with waxed paper. Chill. Whip the 1/2 cup cream and fold into the chilled pudding.

Assembling the trifle: Place thin cake layer on bottom. Spread crushed berries to cover the layer of cake. Top with second cake layer. Sprinkle with Grand Marnier and then spread with custard to cover. Then another cake layer, berries, etc. End with the custard. Garnish with strawberries and (or) whipped cream.