1 frozen pound cake (I use the large Sara Lee), thawed
strawberry jam
cream sherry wine (Taylor)
1 (5 oz.) cook and serve vanilla pudding mix (6 serving size)
Cool Whip
sliced almonds
fresh strawberries, for garnish

Slice pound cake into slices about 1/4-inch wide, set aside.

Cook vanilla pudding according to package directions, cool.

Use a straight sided clear bowl or Trifle bowl and begin by spreading each pound cake slice with strawberry jam.

Start layering into bowl. On first layer drizzle sherry wine over pound cake and pour enough pudding to cover. Sprinkle a few sliced almonds over the pudding. Continue layering until you have used all the cake and pudding.

Spread Cool Whip over the top and sprinkle with sliced almonds. Garnish with a few sliced fresh strawberries.

Place in refrigerator for at least 4 hours before serving.

Variation: Try raspberry jam with raspberries on top.

Serves about 6 or 8.

Submitted by: Bev Burton