INGREDIENTS

1. 1 (11 ounce)packagefrozen pound cake, thawed
2. 1/4cupcream sherry
3. 1 (6 ounce)packagestrawberry gelatin
4. 2cupsboiling water
5. 1 1/2cupsice cubes
6. 1 (30 ounce)canfruit cocktail, drained
7. 2tablespoonslemon juice
8. 1 (3 ounce)packagecustard mix
9. 2cupsmilk
10. 1cupheavy cream
11. 2tablespoonssugar

DIRECTIONS

1. Cut pound cake into 1/2 inch thick slices;.
2. halve each slice, lengthwise;.
3. place on a cookie sheet.
4. Drizzle cake slices with sherry.
5. allow to stand 10 minutes, or until wine is absorbed.
6. line the side of an 8-cup glass serving bowl with cake.
7. arrange remaining cake in bottom of bowl.
8. Dissolve gelatin in boiling water in a large bowl.
9. stir in ice cubes until melted.
10. chill until gelatin is syrupy.
11. fold in fruit cocktail and lemon juice.
12. chill about two hours.
13. Prepare custard mix with milk, following label directions.
14. pour into a medium sixed bowl,cover with plastic wrap.
15. chill at leasr one hour,.
16. Beat cream with sugar in a small bowl til stiff.
17. fold half the cream into the chilled custard and pour over firm gelatin in bowl.
18. just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.