1/2 c. rum
3/4 c. chopped almonds
3/4 c. golden raisins
1 pkg. (3 oz.) vanilla reg. pudding & pie filling
1/2 c. chilled whipping cream
1 angel food cake
1/2 c. chilled whipping cream
Sliced almonds
Maraschino cherry, cut into flower shape

1. Pour rum over chopped almonds and raisins in small bowl. Let stand 1 hour.

2. Prepare vanilla pudding and pie filling according to package directions for pudding except use 2 1/2 cups milk; cool. Beat 1/2 cup whipping cream in chilled bowl; fold into pudding.

3. Cut cake into 1/2-inch cubes (about 8 cups). Layer 1/3 of the cake cubes, almond mixture and pudding in glass bowl; repeat twice, ending with pudding. Cover. Refrigerate at least 3 hours, no longer than 24 hours.

4. Beat 1/2 cup whipping cream in chilled bowl just before serving. Spread over pudding. Garnish with sliced almonds and cherry flower.