1 c. heavy cream
1 pkg. instant vanilla pudding
2 tbsp. rum
1 c. milk (less 2 tbsp.)
1 sponge or pound cake, about 7 inch in diameter and 1 1/2 inches thick
2 tbsp. apricot preserves

Whip the cream until firm and set aside. Put milk in measuring cup and add rum to make 1 cup. Mix instant pudding according to directions on box (but using only the milk and rum mixture above) until combined. Fold in the whipped cream. Set this aside (frosting). Should be ready to use in 15 minutes. Cut cake horizontally; spread jam over half and top with other layer. Cover top and sides with frosting and decorate with strawberries or anything else. Serves 6.