1 sm. pkg. vanilla pudding & pie filling (not instant)
2 3/4 c. milk
2 (10 oz.) pkgs. frozen red raspberries, thawed
3/4 c. dry sherry wine or orange juice
1 pound cake
1/2 c. whipping cream for garnish

Cook pudding with 2 3/4 cups milk according to package directions. Cover with plastic wrap to prevent skin from forming. Refrigerate until cold. In 2 to 2 1/2 quart glass bowl to assemble, drain raspberries, reserve 3/4 cup liquid, mix with sherry. Slice cake crosswise into 10 pieces. Arrange 5 in bottom of bowl. Pour 1/2 sherry mixture over cake. Top with 1/2 the raspberries, 1/2 the pudding. Repeat. Cover and refrigerate at least 4 hours. Beat cream until stiff peaks form. Spoon on trifle. 8 servings.