Pound cake
Slivered almonds
Raspberry jam
Squeeze whipping cream
Frozen raspberries
Cooking sherry

Make Pudding: 3 tbsp. cornstarch 4 egg yolks 2 c. milk 1 tsp. vanilla 1 tsp. almond flavoring

Cook first 4 ingredients until lightly thickened. Add flavorings. Set aside to cool. Use champagne glasses.

Slice pound cake in about 1 inch slices. One for each glass. Spread raspberry jam on each slice of cake before putting it into the glass. Place in glass endwise (stand against side). Spoon cooking sherry over cake slice. Add frozen raspberries (about 1/2 cup), cover with cooled pudding. Add whipped cream. Sprinkle with almonds.

To decorate, add a snip of parsley to edge of glass. You can make this ahead of time and place in refrigerator. This makes an elegant dessert.