10 3/4 oz. pound cake
2 lg. cans mixed fruit, drained
1/2 c. creamy sherry
1 lg. pkg. instant vanilla pudding
1/2 pt. whipping cream
Chocolate or any desired decoration

Cut pound cake into small pieces. Place in bottom of a large round serving dish. Pour sherry over all the pound cake until soaked; add more if desired. Spread the fruit over the cake.

Make up the instant pudding as directed and pour over the fruit; let set.

Whip up the cream with a little sugar; spread over the pudding. Grate the chocolate over the cream for decoration. You can use anything you desire for decoration. Refrigerate until ready to serve.