1 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
4 c. milk
8 egg yolks
2 tsp. vanilla extract
1 tbsp. cream sherry
1 pound cake
3/4 c. cream sherry
Raspberry preserves
6 tbsp. toasted slivered almonds
1 can heavy cream, whipped
1 pkg. frozen raspberries, thawed

Make custard: In heavy saucepan, combine sugar, cornstarch, and salt. Gradually add milk; stir until smooth. Cook over medium heat, stirring constantly until mixture is thickened and comes to boil. Boil 1 minute. Remove from heat. In medium bowl slightly beat egg yolks. Gradually add a little hot mixture, beating well. Stir into rest of hot mixture, cook over medium heat, stirring constantly, just until mixture boils. Remove from heat and stir in vanilla and 1 tablespoon sherry. Strain custard immediately into a bowl. Refrigerate several hours or overnight.

Cut pound cake into thick slices and spread each with raspberry preserves. Arrange in bottom of pretty glass bowl layering the slices. Sprinkle these layers with remaining sherry. Cover with plastic wrap and refrigerate several hours or overnight.

When ready to serve. Whip cream until stiff with 2 tablespoons powdered sugar. Put thawed raspberries and almonds on top of cake layers. Put custard over that and spread evenly. Next put whipped cream over custard layer and spread evenly over custard. Decorate with slices maraschino cherries and colorful sprinkles. Serves 8-10.