1 sponge cake or chiffon cake
2 pkgs. raspberry Jello, prepared according to pkg. instructions
6-8 macaroons, dried out and rolled into crumbs
1 pt. strawberries

CUSTARD:

4 eggs
2 tbsp. butter
2 tbsp. potato flour
1 1/2 c. sugar
Juice of 2 lemons
2 c. water

Beat eggs well. Mix sugar and flour; add to eggs, beating in slowly. Add lemon juice, butter and water. Cook in double boiler until thick.

Cut cake into 2 layers. Put 1 layer in the bottom of a large glass serving bowl. Pour over 1/2 of the prepared Jello before it is congealed. Pour over Jello 1/2 of the custard. Sprinkle with 1/2 of the macaroon crumbs. Put on second cake layer and repeat steps. Top with whole strawberries. Make 1 day ahead or early in the morning. Serves 16. Do not freeze.