1 (8 inch) round sponge cake layer - split
2 pkgs. lady fingers
1 1/2 c. apricot preserves
1 1/2 c. whipped topping
1 pkg. chocolate pudding or chocolate mousse mixed with milk
2 tbsp. rum (optional)

In trifle bowl, layer as follows: 1/2 sponge cake layer (stand lady fingers around bowl). Sprinkle rum on cake. Add 1/2 cup whipped topping to chocolate mixture; cover cake on bottom with preserves; then with pudding; another layer of cake, preserves, pudding. Top with whipped topping. Garnish with almonds, cherries and mint sprigs.