2 raspberry jelly rolls, cut each in 8 slices
1 lg. can cling peaches
Raspberry jam
Peach brandy
1 lg. pkg. vanilla pudding (not instant)
1 pt. whipping cream
2 pkgs. frozen raspberries, thawed

Whip and sweeten whipping cream (with sugar). Layer in clear bowl jelly roll slices; sprinkle on peach brandy. Dab on jam, thin layer of pudding, thin layer of whip cream, peach sections; do 2 layers of raspberries, then start cake and other layers over again. Finish top with whip cream and refrigerate 4 hours before serving.

Arrange inside clear bowl to be decorative in layers.