Summer Trifle - cooking recipe

Ingredients

1/3 c. cornstarch
1/2 c. sugar
2 eggs, well beaten
3 1/2 c. milk
2 Tbsp. butter or margarine
1 Tbsp. vanilla
1/2 c. almond-flavored liqueur
2 frozen pound cakes, (10 3/4 oz. each)
2 c. raspberry preserves
1 1/4 c. almond-flavored liqueur
6 peaches, pitted, peeled and sliced
whipped cream
toasted sliced almonds

Preparation

In saucepan mix cornstarch, sugar and eggs until well blended. Gradually stir in milk.
Add butter and stir over medium heat until custard thickens.
Remove from heat and cool, covered.
Stir in vanilla and 1/2 cup almond liqueur.
Cover and chill several hours. Cut cakes into 1/2-inch cubes.
Mix raspberry preserves with 1/4 cup almond liqueur.
Layer cake cubes, raspberry preserves, peaches and custard in 2 1/2-quart bowl.
End with a drizzle of raspberry preserves.
Chill.
Just before serving, place whipped cream around edge of bowl.
Garnish with peach slices and toasted almonds, if desired.
Makes 8 to 10 servings.