1 pkg. lady fingers or 4 lg. slices pound cake
1/2 c. raspberry jam
2 1/2 c. custard
1 c. whipping cream
1 tbsp. sifted powdered sugar
Chocolate sprinkles

Line the bottom of a deep sided, flat bottomed dish with lady fingers or pound cake. Spread evenly with raspberry jam.

Make custard. While it is still hot, pour it over cake and jam. Refrigerate for at least 2 hours.

Just before serving, whip cream into soft peaks. (For best results, chill cream, bowl and beaters before whipping.) Then quickly beat in sifted powdered sugar.

Spread cream in swirls over top of chilled custard and decorate with chocolate sprinkles. Serves 4. (Custard recipe to follow)