1 lb. cake
1/2 c. strawberry jam
1/2 c. cooking sherry
1/4 c. chopped nuts
2 c. vanilla pudding (cooked)
1 c. heavy cream (Cool Whip may be used)
1 can drained crushed pineapple

In a large glass bowl pile cake in finger pieces in bottom and sides. Spread jam over the cake and pour 1/4 cup of sherry over mixture. Sprinkle nuts over, then pineapple. To the vanilla pudding add remaining 1/4 cup sherry and spread over mixture. Chill thoroughly. Add cream before serving. Makes 8-10 servings.