1 (3 oz.) pkg. vanilla pudding
1/2 c. Marsala or Sweet Sherry
2 c. heavy whipping cream
1 bakery angel food cake
4 to 5 c. fresh or frozen strawberries (sliced and sugared)

1. Prepare vanilla pudding mix according to package directions. Cool pudding slightly and stir in 2 tablespoons of sherry. Cover and chill until almost set. 2. Whip 1 cup of the cream until stiff and gently fold it into the chilled pudding mixture. 3. In glass bowl of about 4 quart capacity, gently tear apart half of the cake into bite sized pieces and place in an even layer on the bottom of the bowl. 4. Sprinkle 3 tablespoon of the sherry over the cake bits. Then spoon in about half of the pudding mixture evenly over the cake. 5. Spoon about 1/2 of the sugared berries over the pudding.

6. Tear the remaining angel cake as before, arranging it in an even layer over the pudding. Sprinkle the cake with the last 2 to 3 tablespoons of sherry. 7. Add the last of the berries on top of the cake bits. 8. Carefully spoon in the remaining pudding and spread evenly to completely cover all other ingredients. Cover and chill at least 8 to 10 hours. 9. Just before serving whip the remaining 1 cup cream with a little sugar and vanilla until stiff and cover the entire top of trifle with it.

Garnish with whole berries. I don't put very much sugar on berries.