Trifle

By Cyndi645

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Ingredients

sponge cake
1 can raspberries in heavy syrup
1 envelope Birds imported English custard
sherry
1 c heavy cream
grated milk chocolate

Details

Preparation

Step 1

Soak the cake in raspberries. Add 1/2 c sherry and mix well. Layer in the bottom of a trifle bowl. Make custard according to directions and cool.

Spread over cake and top with whipped cream. Sprinkle with grated chocolate bar.