Trifle - cooking recipe

Ingredients

1 pound cake
1 jar raspberry jam
2 Tbsp. sherry or peach Schnapps
28 oz. can peach halves or fruit cocktail
1 large box jello (any kind), partially set
1 envelope Bird's custard
whipped cream of Cool Whip
cherries, kiwi fruit or nuts (as desired)

Preparation

Slice pound cake.
Spread with raspberry jam (like a sandwich).
Spread over bottom of a trifle bowl.
Sprinkle with sherry or peach Schnapps.
Drain peaches.
Sprinkle some of the juice over the cake, then spread the fruit over all.
Pour the partially set jello over top and let set until firm.
Make up 1 envelope of custard; cool and pour over top. Cover with whipped cream or Cool Whip.
Decorate top with cherries, slices of kiwi or nuts, as desired.