English Trifle - cooking recipe

Ingredients

1 pound cake (freshly baked or frozen), halved
1/2 c. cream sherry
Custard or use 1 small pkg. custard pudding, prepared
1 c. raspberry jam
whipped cream or 8 oz. container frozen topping, thawed
1/3 c. sliced toasted almonds

Preparation

Cut half the cake into chunks or crumble into bottom of a 3-quart bowl.
(This is traditionally served in a clear glass bowl so the layers are visible.)
Sprinkle with half of the sherry. Top with half the custard, half the raspberry jam, then half the cream and half the almonds.
Refrigerate at least 2 to 4 hours or overnight to allow flavors to blend. Serves 4 to 6.