12 oz. fresh cranberries
1/2 c. water
1 tsp. grated orange rind
12 lady fingers, split
14 oz. sweetened condensed milk
3 3/4 oz. pkg. instant vanilla pudding
1 c. whipped whipping cream
1 c. sugar
1 tbsp. cornstarch
1 c. chopped nuts
1/4 c. plus 1 tbsp. cocktail sherry or orange juice
1 1/2 c. orange juice
8 oz. sour cream

In medium saucepan, combine cranberries, sugar, water, cornstarch and orange rind. Bring to a boil; simmer uncovered 5-7 minutes or until sauce is thickened and clear. Stir in nuts. Set aside and cool to room temperature.

Line bottom and sides of 2 quart glass serving bowl with lady fingers. Sprinkle with sherry. Set aside.

In large bowl, combine condensed milk and orange juice; mix well. Add pudding mix, beat until well blended. Chill 5 minutes. Stir in sour cream and 1 tablespoon sherry. Fold in whipped cream. Pour half of trifle mixture into prepared bowl. Top with half of cranberry mixture. Repeat layering. Chill 4 hours or until set.