Pound cake or yellow pound cake, cut into 16 or 18 slices. (Recipe below.)

1 (8 oz.) carton of whipped topping
3 1/2 c. French vanilla pudding (cook according to package directions)
1 (12 oz.) jar seedless raspberry jam
1/2 c. toasted coconut (flaked)
1/2 c. toasted almonds (chips)
2 tbsp. butter to toast coconut and almonds

Spread slice of pound cake with raspberry jam. Mix cooled pudding and whipped topping. Put this over jam layer, about 1/4 cup. Top with the toasted coconut and almond mixture. Serves 16 to 18.

YELLOW POUND CAKE:

1 pkg. yellow cake mix
1 sm. pkg. instant pudding mix, vanilla or coconut
1/3 c. oil
1 c. water
4 eggs

Beat at medium speed for 2 minutes. Grease and flour pan. Bake at 350 degrees for 50 to 60 minutes in tube or fluted pan.