Strawberries (fresh) Rum 1/4 c. toasted almonds Small jelly rolls Small box of red jell-o Bird's custard Whipped cream for topping
Dip jelly rolls in rum (one side in rum) Line glass bowl(bottom and sides) with half the rolls and cover with half custard, then whipped cream. Make a second layer of cake, custard and cream. Garnish almonds and berries.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.