1/2 C Sugar
3 T Corn Starch
1/4 t Salt
3 C Milk
1/2 Dry Sherry
3 Egg Yolks Beaten
3 T Butter
1 T Vanilla
2 Packages (3 oz each) Lady Fingers
1/2 C Strawberry Preserves
1 Package (12 oz) Thawed Frozen Strawberries
1 C Chilled Whipping Cream
2 T Sugar
2 T Toasted Slivered Almonds

Mix Sugar Corn Starch and Salt in 3Q Sauce Pan
Gradually Stir in Milk and Sherry
Heat to Boiling over medium Heat (Stirring Constantly)
Boil and stir 1 minute
Stir at least 1/2 of the hot mixtures (gradually) into egg yolks
Blend in Hot Mixture in sauce pan
Boil and Stir 1 minute
Remove From Heat
Stir in Butter and Vanilla
Cover and Refrigerate at least 3 hours
Split ladyfingers lengthwise into halves; spread each half w/ strawberry preserves. Layer 1/4 of the ladyfingers cut side up half the strawberries and half the pudding in 2 quart serving bowl; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (it may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover and refrigerate.

Beat whipping cream and 2 T sugar in chilled bowl until stiff; spread over dessert. Sprinkle w/ almonds.