1 prepared loaf pound cake or 1 pkg. (10 3/4 oz.) frozen pound cake, thawed
1/4-1/2 c. raspberry jam
1 pkg. regular or instant vanilla pudding mix
2 1/2 c. milk
1 c. chilled whipping cream
3 tbsp. confectioners' sugar
Slivered almonds
Maraschino cherries, halved

Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2 quart glass serving bowl with cake pieces.

Prepare pudding with milk. Cool if necessary. Pour over cake. Chill. Beat cream and sugar until stiff; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries. Yield 8-10 servings.