1 pound cake
Jam or jelly
16 oz. can dark, pitted cherries
(Use fresh strawberries, raspberries or other fruit if preferred)
1 glass sweet sherry
Instant vanilla pudding (or 1 pt. custard)
1/2 pt. whipping cream
Grated bitter chocolate

1. Slice cake. Spread with jelly and line glass bowl.

2. Soak cake with cherry juice and sherry.

3. Reserve 6-8 cherries for garnish. Place rest over cake.

4. Cover cherries with instant vanilla pudding (made according to instructions on packet) or custard (make according to instructions on packet).

5. Whip cream until stiff and swirl onto custard or pudding mix.

6. Garnish with reserved cherries and grate chocolate. Refrigerate well before serving. (Makes 6-8 servings.)