1 pkg. frozen sliced strawberries (10 oz.)
2 boxes champagne biscuits (imported)
1/2 c. Harveys Bristol Cream sherry
1 pkg. Jello, golden egg custard
1 egg yolk
2 c. Half and Half cream
1/2 pt. heavy cream
2 tsp. sugar

Serves 8.

Defrost strawberries.

Line bottom of glass bowl with champagne biscuits. Spread unfrozen strawberries over biscuits. Do not use all the juice. Put another layer of biscuits on top of strawberries. Then pour the sherry over the layer of biscuits. Put in refrigerator.

Make the custard as directed on package using 2 cups of Half and Half instead of milk. Add 1 egg yolk and bring to boil, stirring occasionally. Put custard into a dish similar to trifle dish. Put into refrigerator until set, about 1 hour. When custard is set put evenly on top of trifle and return to refrigerator. Whip cream, add 2 teaspoons of sugar. Pour on top of trifle. Decorate trifle with fresh strawberries or grated milk chocolate. Keep refrigerated until time to serve.