Ladyfingers or pound cake
Brandy and rum (optional)
Raspberry jam
Fruit cocktail, drained
Vanilla pudding
Whipped cream
Sliced almonds
Fresh or frozen raspberries
1 tbsp. butter

Line bottom and sides of attractive glass bowl with ladyfingers or thinly sliced pound cake. Drizzle modest amount of brandy and rum over bottom. Slather bottom with raspberry jam. Add drained fruit cocktail over the jam. Add vanilla pudding over the fruit; the more, the tastier. Top with whipped cream, almonds sauteed in butter, and raspberries; chill and refrigerate. Keeps 2 or 3 days only.

A fancy trifle. Looks gorgeous, tastes heavenly.