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- 1/3 cup red currant jelly
- 1 tablespoon cream sherry
- 1 pint basket California strawberries, stemmed and halved
- 1 1/3 cups light whipped topping
In small saucepan over low heat stir jelly just until melted; mix in sherry. Pour over strawberries in bowl; toss to coat. Spoon about 1/8 of the strawberry mixture into each of 4 stemmed glasses; top each with 1/3 cup whipped topping, then with the remaining strawberry mixture. Makes 4 servings