1 sm. pound cake (Entenmann's is good)
Raspberry jam
1/2 c. sherry
2 c. diced fresh fruit: peaches, raspberries, blueberries, strawberries
2 env. BIRD'S DESSERT MIX (a custard style pudding)
6 tbsp. sugar
4 1/2 c. milk
1/2 pt. heavy cream, whipped
10-12 raspberries for garnish

Cut pound cake into cubes and arrange on bottom and sides of a deep glass dish. Let cake sit out for 24 hours so that it gets slightly hard. Spread with raspberry jam and moisten with sherry. Arrange fruit on top.

Prepare custard mix according to package directions. Let cool and pour over fruit. Cover surface of custard with plastic wrap and chill. Garnish with whipped cream and reserved raspberries.