Fruit Trifle

by Jolyn Guthrie

1 prepared pound cake
2 C milk
1 (4 1/2 oz.) box egg custard (or make your own)
3 C sliced fruits (if using berries, don't slice smaller ones)
1 1/2 C Cool Whip

Combine the custard mix and milk in a saucepan. Bring quickly to a boil. Chill until thickened. Meanwhile, sweeten fruit to taste, stir well and set aside. Slice the pound cake and place in the bottom of a 2 1/2 quart bowl. Sprinkle cake with juice from fruit. Spoon fruit over the pound cake. Fold whipped topping into thickened custard and spoon over the fruit. Garnish with additional topping and fruit, if desired. Makes about 6 cups or 12 servings.