1 pkg. sponge cake (shortcake shells)
1 pkg. raspberry Jello
Raspberry jam
1 pkg. "Birds" English custard
1 pt. Cool Whip
Maraschino cherries
1/2 c. cream sherry

Prepare Jello as per package directions. Fill sponge shells with 1 tablespoon raspberry jam. Place in glass serving bowl. Sprinkle with sherry. Pour Jello over sponges, stir lightly to break up sponges. Put in refrigerator to set. When set, prepare custard as per package directions. Pour over Jello. Refrigerate to cool. Spread with Cool Whip. Decorate with cherries.