Serves 10.

1 (3 oz.) pkg. French vanilla pudding mix
2 1/2 c. milk

1 (20 oz.) pkg. frozen rhubarb or 4 c. raw cut up
1 1/4 c. sugar
1 (10 3/4 oz.) frozen pound cake (Sara Lee)
1/4 c. cream sherry
1/2 pt. whipping cream
2 tbsp. powdered sugar
1/2 tsp. vanilla
1/2 c. toasted slivered almonds

Prepare pudding according to directions except use 2 1/2 cups milk. Cool. Combine rhubarb and 1 1/4 cup sugar in a heavy saucepan. Simmer until tender, 20 to 25 minutes. Cool. Slice cake in 3/4 inch slices. Cover bottom of transparent bowl with cake. Sprinkle 2 tablespoons sherry over cake. Spoon 1/2 the rhubarb sauce over cake, then spoon 1/2 the custard on top of the rhubarb. Repeat the layers. Whip the cream, stir in the vanilla and sugar. Spread on top and sprinkle with almonds. Refrigerate. Best served the day it is put together. Gets watery if kept too long.