Trifle

Carmen Tracy

Ingredients
3 cups cubed cake, white, sponge or pound cake
Sherry or other liquor, optional
½ cup fresh fruit, or more, sprinkle with sugar
2 cups vanilla pudding or custard sauce
Topping:
Whipped Cream
toasted slivered almonds, optional.

Instructions
Cut cake in small cubes. Place in a large clear glass bowl. You may pour Sherry on the cake. Spoon the fruit over cake, then spoon the pudding or custard on top.

Topping:
Add whipped cream and decorate with toasted slivered almonds if using.
Refrigerate until ready to serve.

Hint:  Sara Lee frozen pound cake makes a good trifle.