EASY RASPBERRY TRIFLE

1 4.4-ounce package custard dessert mix (such as Jello- brand)
3/4 cup raspberry preserves
2 10-ounce packages frozen raspberries in syrup, thawed, drained,
1/4 cup syrup reserved
1 16-ounce frozen pound cake, thawed, crust trimmed, cut into
1/2-inch-thick slices
3/4 cup cream Sherry
1 1/4 cups chilled whipping cream

Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes. Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.) Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries. Serves 10 to 12.

Bon Appétit
May 1996
Peggie O'Kennedy: County Wexford, Ireland