Pink House Trifle

Ingredients

• 1 quart whole milk
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 4 eggs
• 1/2 cup sherry (optional)
• 2 cups cream, whipped
• 1 pound Sara Lee pound cake
• Raspberry or strawberry preserves (raspberry is best)

Instructions

1. In mixing bowl beat together sugar, cornstarch and eggs until smooth.
2. In double boiler mix milk and egg mixture; heat until mixture is thickened, stirring constantly. Add sherry, if desired. Set aside to cool.
3. Whip the cream and set aside.
4. Slice cake into 1/2 inch slices. Arrange layers in deep crystal bowl or a trifle bowl, beginning with cake slices, then spreading preserves, layer of custard and a layer of whipped cream.
5. Repeat until all ingredients are used.
6. Chill for about 6 to 8 hours.

Attribution

The Pink House - Savannah, Georgia