Easy Trifle - cooking recipe

Ingredients

1 angel food cake (purchased or homemade)
1 pkg. Bird's English custard mix
raspberry jam (seedless)
1/4 c. sherry wine
1/2 pt. whipping cream or Cool Whip

Preparation

Make one envelope of English custard mix according to package directions.
Low-fat milk or skim condensed milk can be used to reduce the fat content.
Cover and cool.
Spread angel food cake with raspberry jam and cut into small pieces.
Place 1/3 of cake into a glass bowl and sprinkle with sherry wine.
Pour 1/3 of custard on top of cake.
Continue to layer cake and custard.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
Prior to serving, cover with whipped cream or Cool Whip.
May be garnished with sliced almonds or fresh raspberries.
This recipe serves about 8 to 10 persons and can easily be doubled.