1 Sara Lee pound cake
1 box French vanilla pudding, cook & cool
3/4 c. raspberry jam
1/4 c. cream sherry

Slice the cake into 1/4 inch slices. Spread with jam and place 1 layer in service dish (I use a large brandy snifter). Sprinkle with sherry. Spread with a layer of cooked, cooled pudding. Add next layer as above. Continue to layer until all ingredients are used up. Chill overnight. Before serving sprinkle with jam, cream sherry and garnish with nuts.