Classic Trifle - cooking recipe

Ingredients

1 pkg (3 oz) raspberry gelatin
8 oz sponge or yellow cake, cut into 1-inch pieces
1/4 cup sweet sherry
1/4 cup custard powder or vanilla pudding mix (not instant)
1/4 cup sugar
1/2 tsp vanilla extract
1 1/2 cups milk
1 can (29 oz) sliced peaches, drained
2 1/3 cups heavy cream
6 None maraschino cherries

Preparation

Prepare gelatin according to package directions for speed set. Pour into shallow container. Refrigerate 20 mins or until gelatin is almost set.
Arrange cake in 3-quart bowl; sprinkle with sherry.
Blend custard powder, sugar and vanilla extract with a little of the milk in small saucepan; stir in remaining milk. Stir on medium heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
Pour gelatin over cake; refrigerate 15 mins. Top with peaches. Stir half of the cream into custard; pour over peaches.
Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large star tip. Pipe whipped cream stars on top of trifle. Refrigerate 3 hours or overnight.
Serve trifle topped with maraschino cherries, if desired.