Sherry Trifle

Ingredients

1 sponge cake (your can use a store bought or your favorite sponge cake recipe)
One-half cup raspberry jam
One-half cup sweet sherry
4 peaches, thinly sliced
4 tablespoons corn starch
2 cups 1% milk
1 teaspoon pure vanilla extract
2 tablespoons sugar
One-half cup toasted almonds, chopped
2 cups whipped topping
1 cup raspberries

Instructions

Spread the cake with jam. Cut into one-inch cubes and arrange them in a large, decorative bowl. Pour the sherry over cake and cover with the peaches. In a saucepan, combine the milk and cornstarch. Bring to boil, stirring constantly. Add the vanilla and sugar; stir until thickened (like pudding). Remove from heat, and let cool. Pour the cooled pudding over cake in bowl. Sprinkle the top with the almonds.

Spread the whipped topping over the almonds and top with the berries.

Serves 12