1-2 layer sponge cake (from bakery counter)
1/2-1 c. sherry wine
1/2 c. grape jelly or jam
1 pkg. vanilla instant pudding
2 c. light cream or Rich milk
1/2 pt. heavy cream

Use large glass trifle bowl or silver compote. Place 1st cake layer on bottom. Pour over half of sherry. Spread with grape jelly. Add other cake layer, pour over remaining sherry.

Pour Jello instant pudding (made ahead with 2 cans, cream or milk). Cover all with 1/2 pint cream, whipped. Serve with large spoon in dessert dishes. Keeps for 1 day.