2 pkg. ladyfingers
2 jars raspberry or strawberry preserves
1 jelly roll or pound cake
2 pkg. Birds custard, prepared
1 lg. pkg. raspberry or strawberry Jello, prepared
3/4 c. brandy or sherry
4-6 c. fruit (raspberries or strawberries, sliced)
18 oz. whipping cream, whipped and sweetened

Use straight sided glass bowl. Split lady fingers and place preserve in center close and line outside of bowl. Slice 1/2 jelly roll into bottom. Douse with 1/3 booze. Fill with 1/2 custard, 1/2 fruit and 1/2 the Jello. Put a ring of fruit around edge of bowl. Repeat bottom layer. Pour over remaining booze. Top with whipped cream. Refrigerate 2 hours. Serve cold.