- Details
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Parent Category: Recipes
Ingredients
1 8" sponge cake -- or 10 Ladyfingers
3 ounces Raspberry Jell-O gelatin
1 cup Sherry
1 can Fruit salad -- drain
1 cup Heavy cream -- whip
Cherries or strawberries
Blanched almonds
1 1/2 Env Birds custard
2 tablespoons Sugar
3 cups Milk
Place sponge cake in glass serving dish. Arrange fruit salad on top.
Add 1 c of boiling watr to dissolve Jell-O and then 1-1/2 c of cold
water and 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
