20-24 plain lady fingers, split
1/3 c. dry sherry
1/2 c. raspberry or strawberry preserves
2 c. custard (1 env. or 3 tbsp. English custard powder or 1 pkg. egg custard
or vanilla pudding mix)
1 qt. strawberries, sliced
2 lg. bananas, sliced
1 c. whipping cream
1 tsp. granulated sugar

Line bottom and sides of 2-quart flat-bottomed 9 1/2 x 10-inch diameter glass bowl with halved lady fingers. Sprinkle liberally with sherry. Spread with preserves. Pour in custard; spread evenly.

Prepare custard according to directions on package and cook until thickened, but not set. Arrange fruits on custard, reserving some for garnishes. Pour cooled custard over fruits. Cover. Refrigerate overnight. To serve, beat cream in medium-sized bowl until stiff peaks form. Spoon over trifle. Garnish with fruit.