Trifle - cooking recipe

Ingredients

1 large pound cake
1 c. sherry (dry)
2 pkg. frozen blackberries, raspberries, etc.
1 pkg. large jello
2 pkg. Byrds custard (omit 1 c. milk)
1 large container Cool Whip

Preparation

In a large trifle bowl, cover bottom and sides with pound cake, soak with sherry and add fruit.
Make up jello according to directions.
Pour over fruit until covered (use leftover for kids).
Put in fridge to harden.
Make up custard omitting 1 cup of milk.
Pour in bowl, cover with plastic wrap and put in fridge for 1 hour.
Take out of bowl, mix custard, pour over jello and let settle.
Top with whipped cream.