Raspberry jam
1 pkg. lady fingers
1/3 c. sherry
1 (17 oz.) can fruit cocktail
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 (3 1/4 oz.) pkg. vanilla pudding
3/4 c. whipped cream
1/3 c. slivered almonds

Split lady fingers and fill with jam. Arrange in a large bowl and saturate with sherry. Drain fruit cocktail (reserve syrup) and spoon fruit over lady fingers. Dissolve Jello in water and add in reserve syrup. Pour over fruit. Chill 1 hour. Cook pudding as directed on package. Pour over Jello. Top with whipped cream and slivered almonds.