1 frozen Sara Lee pound cake, thawed
1 lg. pkg. instant vanilla pudding mix
2 c. Cool Whip
1/4 c. maraschino cherries
1/4 c. sherry
1 tbsp. vanilla
Ground nuts

Prepare pudding as package directs except delete 1/4 cup of the milk and use the sherry instead. Chill. Slice the pound cake very thin. Line the bottom of a buttered 9 x 13 inch Pyrex dish with half of the cake slices. Over this, spread half of the pudding. Layer remaining cake over pudding, then spread the remaining pudding on top of the cake layer. Sprinkle the cherries on top, then spread the Cool Whip over all. Sprinkle the ground nuts on top and refrigerate. This is best if made a day before needed.