Ingredients:

1/2 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 1/2 cups milk
4 egg yolks, beaten
2 teaspoon vanilla extrct
1 (8-in.) microwaved yellow or white layer cake
1/2 cup raspberry preserves
1/4 to 1/2 cup sherry
1 cup whipping cream
3 tablespoons confectioners sugar
1/4 cup toasted, sliced almonds

Preparation Method:

In 1 1/2-qt. casserole mix together sugar, salt and cornstarch. Gradually stir in milk .Microwave at High 7 Minutes, stirring every 3 minutes, until slightly thickened.

Stir in a little over half thickened mixture into beater egg yolks. Return mixture to casserole blending well. Microwave at Medium High 5 to 6 Minutes more, stirring after 2 minutes cool; then stir in vanilla

Split cake and fill with preserves. Cut preserve filled cake into 12 pieces and place half in 2 to 3-qt. serving dish .Sprinkle with half of sherry and cover with half of custard. Repeat.

Whip cream with confectioners sugar until peaks form. Spread over custard. Sprinkle with almonds. Chill 4 hours or more before serving. Makes 9 t o12 servings.