Stale sponge cake or 10 stale ladyfingers (slit)
1/3 c. raspberry jam
1/4 c. sherry
1/2 c. slivered blanched almonds
Chilled custard sauce or vanilla pudding

Line bottom and sides of a lightly buttered bowl with cut-up pieces of sponge cake or ladyfingers. Pour sherry over top of cake/ladyfingers then spread with raspberry jam. Sprinkle slivered almonds over jam and pour chilled custard sauce or vanilla pudding over all. Refrigerate at least 12 hours. To serve, garnish with mounds of sweetened whipped cream and a few more slivered almonds.