Lg. glass serving bowl
1 lb. pound cake (stale is better)
Raspberry jam
1 lg. can mixed fruit, cut up
1 vanilla pudding
Milk
1 strawberry Jello
1/3 c. Taylor golden sherry
2 tsp. almond extract
1 container Cool Whip

Make layers in bowl: Fruits (cut up, reserve cherries and juice), one inch slices cake; spread with jam. Make two layers of cake. Keep as flat as possible by filling holes with cake pieces. Dribble over cake: Extract, sherry, and 1/3 cup juice until all moist, not soggy! Make pudding. Cool a little and pour over cake. Refrigerate overnight. Make Jello and refrigerate overnight. Next day, decorate with cherries in center and Jello around edge. Serve with Cool Whip. About 8 servings.