2 layers of cake, sponge or pound
1 box instant vanilla pudding, made with 1 1/2 c. whipping cream
Sherry, if desired
2 c. whipping cream
Fruit: Fresh, frozen, canned, drained well. Strawberries, bananas, peaches, blueberries, pineapple
Jelly or jam

In a large, deep dish, put one layer of cake, in strips or whole, on bottom of dish. Cover with small amount of sherry. Add 1/2 cup or more of jelly and 1/2 the pudding. Add fruit over cake and decoratively to sides of dish. Add another layer of cake, sherry, jelly, pudding and fruit. Cover all with last 1/2 cup whipped cream and decorate with fruit. Let sit in refrigerator overnight or a day. May be used sooner.