10 to 12 inch angel food cake, cut in 1 inch squares
1 can cherry pie filling
15 oz. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding mix
1 3/4 c. milk
1 c. sour cream
1/4 c. sherry
1 c. heavy cream whipped into stiff peaks, or Cool Whip
1/4 c. toasted almonds for garnish

Layer 1/3 of the cake squares into trifle bowl or large clear bowl. Combine cherry pie filling and pineapple. Spoon 1/2 of the fruit over the cake. Top with 1/3 of the cake squares. Top these with remaining fruit, then remaining cake squares. Press cake into an even layer over fruit. Combine pudding mix, milk, sour cream and sherry. Pour this over cake, allowing pudding to run to the lower layers. Refrigerate overnight. Before serving, decorate with whipped cream. Layer and sprinkle almonds over. Nice to serve at Christmas. Serves 12.