OLD FASHIONED TRIFLE

2/3 cup sugar
3 tablespoons cornstarch
Few grains salt
2 tablespoons butter
2/3 cup Carnation Instant Nonfat Dry Milk crystals plus water to make 2 cups
4 well beaten egg yolks
1 teaspoon vanilla
12 to 14 (1/4-inch slices / approximately 11 ounces) pound cake
1/2 cup raspberry preserves
1/4 cup slivered almonds

Combine sugar, cornstarch, salt and butter in medium saucepan. Combine instant milk crystals and water to make 2 cups. Stir into sugar mixture. Heat over medium heat until mixture just comes to a boil; stir constantly. Remove from heat. Stir small amount of mixture into beaten egg yolks. Pour egg yolk mixture back into milk mixture. Cook 2 minutes over medium-low heat; stirring constantly. Stir in vanilla. Cool 10 minutes. Stir frequently to prevent crust from forming on top.

Line 1-quart bowl or dish with portion of pound cake. Set aside 3 tablespoons raspberry preserves. Spread pound cake with remaining preserves. Sprinkle with almonds. Pour in 1 cup custard. Top with remaining pound cake. Spread with reserved preserves. Pour remaining custard overtop. Cover with plastic wrap to prevent crust from forming.

Refrigerate 2-3 hours or until thoroughly chilled.

Makes 6-8 servings
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975