Prepare one Lemon Chiffon or Custard type cake. Mix or homemade.

PUDDING:

Prepare 1 large package instant vanilla pudding according to package directions using 3 3/4 cups milk and 1 1/2 teaspoons vanilla.

RASPBERRY SAUCE:

Combine juice of 3 (10 ounce) packages frozen raspberries, thawed with 1/3 cup sugar, 3 tablespoons cornstarch and 1 tablespoon lemon juice. Cook until thickened. Add raspberries and cool. Can substitute 2 cans Wilderness raspberry pie filling.

Drain 1 pound can of sliced peaches.

Whip 1 1/2 pints whipping cream, sweeten with 1/4 cup powdered sugar. Stir about 2 cups of whipped cream into pudding, reserving at least 2 cups for spreading on top.

In a small punch bowl, trifle bowl or clear glass bowl, layer 1/2 of the: cake, pudding, raspberry sauce, peaches - and repeat layers topping with reserved whipped cream and sprinkle with slivered almonds. Chill about 4 hours. Servings: 16-20.