Return to Content


0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 8-10

Each step is simple to do, but because the gelatin and custard layers have to set up, this is not a spur-of-the-moment dessert. --1811 House, Manchester, Vermont


  • 1 pound cake (Sara Lee or homemade)
  • Red raspberry jam
  • 3/4 cup medium sherry
  • 1 small package raspberry Jello, liquid added according to directions
  • 1 small package strawberry Jello, liquid added according to directions
  • 1 small package "Birds" custard mix (plus 2-1/4 cups milk)
  • 1 small carton heavy cream, whipped
  • Strawberries


Slice pound cake and sandwich with raspberry jam. Cut to fit bottom of large glass bowl with a flat bottom. Soak with sherry. Pour liquid raspberry Jello over all, pricking cake with a fork so it will absorb Jello. Refrigerate until set. Pour on cooled strawberry Jello and refrigerate until set. Make custard according to instructions. Cool and pour over. Cover with plastic wrap and refrigerate until ready to serve. Top with whipped cream and decorate with strawberries.
Updated Tuesday, September 23rd, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.