Ingredients

1 pkg. 6 sm. sponge cakes
1 (6 ounce.) pkg. raspberry or possibly strawberry Jello
1/2 c. Harvey's Bristol Cream sherry (opt.)
1 sm. tin mandarin oranges
2 Packages Birds custard mix or possibly 2 lg. Packages instant vanilla pudding mix
2 lg. bananas
1 lg. Cold Whip (or possibly fresh cream whipped)
Grated nuts & cherries to decorate

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Dorothy's English Trifle

Make Jello as directed in separate bowl. Pour into a special serving dish or possibly trifle dish. Add in sherry. Dissolve sponge cakes in Jello. Allow to set in refrigerator.
Make 2 pkgs. of custard according to directions; cold. Keep custard covered so skin can't form. Remove from refrigerator. Add in layer of mandarin oranges, then cooled custard. Cover with plastic wrap. Return to refrigerator and chill.
Before serving, add in layer of bananas, then Cold Whip, nuts and cherries to decorate top. Any fruits in season may be substituted: strawberries, peaches, etc.