SHORT-CUT TRIFLE

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2 cups half and half
2 tbsps. dark rum
2-l/4 cups whipping cream
3 tbsps. sugar
2 tbsps. red raspberry preserves
l l0″ round sponge cake layer, 2″ thick
l/4 cup brandy
l/4 cup sherry
30 to 38 whole strawberries
Combine pudding mix and half and half in saucepan. Cook over low
heat until mixture comes to boil and partially thickens. Stir in
rum, then chill pudding thoroughly. Combine l-l/4 cups whipping
cream and l tsps. sugar and wh9p until cream is stiff. Fold into
chilled pudding mixture. Using brush, coat deep l0″ bowl with
raspberry preserves to within l” of top of bowl. Slice sponge cake
horizontally into fourths. Place top slice, crust side up, in bottom
of coated bowl. Cut remaining slices into fingers about 2″ wide and
stand against sides of bowl, pressing so fingers adhere to coating.
Combine brandy and sherry and sprinkle over cake in bottom and on
sides. Spoon custard into bowl. Beat remaining l cup whipping cream
with remaining 2 tbsps. sugar until stiff. Fill pastry bag with
whipped cream mixture. Pipe whipped cream around rim of bowl and in
mounds around center. Decorate whipped cream with strawberries.
Refrigeratge at least 2 hours before serving.
Serves 6 to 8. Prodigy