1 family size pound cake
4 boxes (10 oz. each) frozen raspberries, thawed
2 pkg. Birds custard or Jello vanilla pudding & pie filling (not instant)
1/2-1 c. cream sherry (optional)
Fresh whipped cream
Confectioners' sugar
Maraschino cherries

Cut pound cake into 1/2 to 3/4 inch thick pieces and place in 13 x 9 inch glass dish. Drain raspberries and spread over cake. Pour sherry (to taste) over fruit and cake. Cook custard or pudding according to package directions. Pour over cake, fruit, etc. immediately. Chill in refrigerator for 2 hours. When chilled, whip cream, adding confectioners' sugar to taste. Spread cream over custard. Top with cherries and serve.

Note: You can use liquid from frozen raspberries instead of sherry, if desired.