2 c. vanilla pudding (instant or cooked)
1 pound cake, cut into fingers
1 c. cherry preserves
Rind of 1 lemon, grated
1/2 c. dry sherry
3 tbsp. brandy
1 can cherry pie filling
1 doz. macaroons, crushed
Whipped topping or cream

Prepare pudding following package directions. Coat half the cake fingers with cherry preserves; place in the bottom of crystal bowl 8 inches in diameter and 3 1/2 inches deep; sprinkle with half the lemon rind. Sprinkle with 1/4 cup sherry and 1 1/2 tbsp. brandy. Cover with a layer of half the cherry pie filling and half the macaroons. Allow to stand for at least one hour. Pour half the pudding over the top. Then repeat layers of cake, cherry preserves, lemon rind, sherry, brandy, cherry pie filling and macaroons. Repeat custard layer. Chill several hours or overnight. Before serving top with whipped topping and garnish with maraschino cherries.