Source: The Pink House - Savannah, Georgia

1 quart whole milk
1 cup granulated sugar
2 tablespoons cornstarch
4 eggs
1/2 cup sherry (optional)
2 cups cream, whipped
1 pound Sara Lee pound cake
Raspberry or strawberry preserves (raspberry is best)

In mixing bowl beat together sugar, cornstarch and eggs until smooth.

In double boiler mix milk and egg mixture; heat until mixture is thickened, stirring constantly. Add sherry, if desired. Set aside to cool.

Whip the cream and set aside.

Slice cake into 1/2 inch slices. Arrange layers in deep crystal bowl or a trifle bowl, beginning with cake slices, then spreading preserves, layer of custard and a layer of whipped cream. Repeat until all ingredients are used. Chill about 6 to 8 hours.