1 sm. pound cake
Raspberry jam
Sliced almonds
1/2 c. sherry
1 env. Bird's whipped topping mix
2 1/2 c. milk (divided)
3 tbsp. sugar
1 can mandarin oranges
Whipped cream (optional)

Slice pound cake and spread with jam. Arrange in bottom of glass serving bowl. Sprinkle with sliced almonds and then with sherry. Combine topping mix with sugar in non-stick saucepan. Mix in 3 tablespoons milk until smooth, gradually add remaining milk. Bring to a boil over medium heat, stirring constantly.

Remove from heat, stirring occasionally to prevent skin forming. Pour over cake and chill. Decorate with mandarin oranges and (or) whipped cream.