1 (10 oz.) pound cake
1 pkg. (6 serving size) instant vanilla pudding
1 can sliced peaches, drain & save juice
1 can cherry pie filling
1 pt. whipping cream, whipped (or Cool Whip)

Prepare pudding according to package directions. In glass bowl layer:

1/2 of the pound cake, crumbled coarsely and sprinkled with 3 tablespoons of the liquid from peaches.

1/2 of the prepared pudding

Cut up peaches

1/2 of the whipped cream

Remaining cake sprinkled with 3 tablespoons of peach liquid

Remaining pudding

Can of cherry pie filling

Remaining whipped cream. Garnish with almonds or fruit. Refrigerate a few hours or overnight. 12 servings.