1 pkg. yellow cake mix
1 c. SEEDLESS raspberry preserves
1 c. (or 1/2 c.) med. dry sherry (opt., but super)
2 sm. creamy pudding (vanilla)
2 c. heavy cream
2 tbsp. sugar
1/2 c. thinly sliced unblanched almonds

Prepare the yellow cake mix. Bake in 13 x 9 x 2 inch pan. Cool at room temperature. Cut into 16 or more squares. Split each square and fill with a little of the raspberry preserves. Arrange the small cake sandwiches in a GLASS serving bowl (1 layer at a time).

Sprinkle a little sherry over each layer of filled cake pieces and spread with some of the pudding. Try to arrange cake to fit the bowl. Layer according to the size of your bowl. Always have first cake, second sprinkled sherry, third sealed with pudding.

Cover with saran wrap and chill in the refrigerator. Just before serving, beat the berry cream with sugar. Spread over the pudding which is on the top of the trifle and sprinkle with almonds.

Chill 8 hours or overnight. Servings: 16 to 20.