2 sponge cake layers
1/4 c. raspberry jam
1 c. whiskey
1 (3 oz.) pkg. instant vanilla pudding
1 1/2 c. milk
1 c. blanched slivered almonds

Spread cake with jam and arrange in serving bowl. Sprinkle with 3/4 cup whiskey and refrigerate for 1 hour. Blend pudding, milk and rest of whiskey and beat until thickened. Pour over cake and decorate with almonds.