8 inch angel food or sponge cake, cut into 1 inch strips
1/2 c. sherry
1/2 c. raspberry preserves
2 envelopes Knox unflavored gelatin
1/2 c. sugar
3 egg yolks
2 1/4 c. milk
3 c. Reddi-Wip real cream topping
Maraschino cherries

Sprinkle cake with 1/4 cup sherry. Spread preserves on one side of each slice; reserve. In medium saucepan, mix unflavored gelatin with sugar; blend in egg yolks beaten with 1 cup milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in remaining milk and sherry. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in 3 cups Reddi-Wip.

In 2 quart glass bowl, place cake slices with preserve side against sides and bottom of bowl. Alternately layer cream mixture and cake strips, ending with cream mixture; chill until set. Garnish with additional Reddi-Wip and maraschino cherries. Makes about 12 servings.