1 pkg. angel food cake mix
1 pkg. egg custard or vanilla pudding mix
1/2 c. cream sherry
1 jar (8 to 10 oz.) maraschino cherries
4 oz. sliced almonds
1 pt. (16 oz.) heavy whipping cream
2 tbsp. sugar

Bake angel food cake according to package directions and cool. With very sharp or serrated edge knife, slice into 3 sections.

Prepare custard/pudding mix while cake is baking. Chill. Mix in cream sherry with wire whip.

While cake and custard mix are cooling, drain cherries well and cut into slivers. Beat chilled cream, adding sugar gradually, until stiff peaks form. Set aside in refrigerator.

Assemble cake, beginning with larger section on bottom, spoon custard/ sherry mix over top of each layer; sprinkle some cherries and almonds around each layer, ending with custard mix alone over very top and sides.

Set in refrigerator to chill - several hours or overnight is best. Before ready to serve cake, spread with whipped cream all over top and sides. Can decorate with dollops of cream and whole cherries (long-stemmed) and additional almonds sprinkled on top.

Cream can be whipped just before ready to serve cake. May use frozen whipped topping, but real cream is best.