Pound cake
1 (16 oz.) can peaches or fruit cocktail
Raspberry preserves
1 sm. pkg. instant vanilla pudding
Whipping cream
1/2 c. pecans, finely chopped

Arrange slices of pound cake on bottom of serving dish. Spoon 1/2 cup juice from can of fruit over the cake. Spread cake with a thin layer of preserves. Next, layer evenly with the fruit. Mix pudding according to package directions and layer over the fruit. Top off with layer of whipping cream. Sprinkle with pecans. Chill for several hours.