Irish Sherry Trifle

1 (8-inch) sponge cake or 10 ladyfingers
3 ounces raspberry gelatin
1 cup sherry
1 can fruit salad, drained
1 cup heavy cream, whipped
Cherries or strawberries
Blanched almonds
1 1/2 envelopes Birds custard
2 tablespoons granulated sugar
3 cups milk

Place sponge cake in glass serving dish. Arrange fruit salad on top.

Add 1 cup of boiling water to dissolve gelatin and then add 1 1/2 cups cold water. Pour this liquid over mixture.

Combine custard powder and sugar in small bowl; mix with little milk. Put remainder of milk in saucepan and bring to a boil. Add gradually the pudding mixture to milk and bring to a full boil, stirring constantly. Pour mixture over sponge cake and fruit; chill.

Shortly before serving, pile whipped cream on pudding. Arrange cherries (or strawberries) and blanched almonds on top of whipped cream.