Pound cake
15 oz. can sliced peaches
Sm. can strawberries (or thawed frozen)
2 tbsp. sherry (optional)
1 lg. pkg. vanilla pudding (instant or cooked)
12 oz. carton Cool Whip
Sprinkles/cherries, or decorations of your choice
13 x 9 inch dish or any bowl with flat bottom

Cut pound cake into 1/2 inch slices and line the bottom of your bowl. Mix peach juice and strawberry juice to measure 1/2 cup. Add sherry if used. Spoon juices over cake. Add peaches and strawberries. Add vanilla pudding layer and refrigerate for at least 1/2 hour. Spread Cool Whip on top and decorate as desired.