1 - 8" sponge cake -- or 10
Ladyfingers
3 ounces Raspberry Jell-O gelatin
1 cup Sherry
1 can Fruit salad -- drain
1 cup Heavy cream -- whip
Cherries or strawberries
Blanched almonds
1 1/2 Env Birds custard
2 tablespoons Sugar
3 cups Milk
Place sponge cake in glass serving dish. Arrange fruit salad on top.
Add 1 c of boiling watr to dissolve Jell-O and then 1-1/2 c of cold water and
Pour this liquid over mixture. Combine custard powder and sugar in small bowl; mix
with little milk. Put remainder of milk in saucepan and bring to a boil.
Add gradually the pudding mixture to milk and bring to a full boil, stirring constantly.
Pour mixture over sponge cake and fruit; chill. Shortly before serving,
pile whipped cream on pudding. Arrange cherries (or strawberries) and blanched almonds.
