English Trifle 10-12 Ladyfingers Strawberry Preserves 2 C. Fresh (or Frozen) Strawberries 1 Envelope Bird's Dessert Custard mix (or instant pudding) 1/2 cup Cream Sherry 3 T. Sugar 2 1/2 cup Milk (whole or 2%) 1 cup. Heavy Cream Slivered Almonds for garnish Sandwich ladyfingers with strawberry preserves; cut into pieces and arrange on bottom of lass serving dish. Use sherry to moisten, then arrange fruit on top. Make custard following directions on package. Pour over fruit and cake. Allow to cool, then cover and refrigerate overnight. This allows flavors to blend. Whip the heavy cream; use to top trifle. Garnish as desired with slivered almonds. Chill until ready to serve.

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