3 c. pound cake cubes
1/2 c. cream sherry (brandy does nicely)
1 pkg. vanilla pudding (not instant, prepared according to pkg. directions)
2 bananas, sliced & tossed with 2 tbsp. lemon juice
1 lg. can peach slices, drained
1 sm. pkg. frozen raspberries, thawed
1 c. heavy cream
1/2 tsp. vanilla extract
1 tsp. sugar

Toss cake cubes with sherry to evenly moisten all cubes. In a glass bowl, layer warm pudding, cake and fruit, beginning and ending with pudding. Cover and chill thoroughly. Before serving whip cream until stiff and flavor it with vanilla and sugar. Mound whipped cream on top of cake and fruit. 6 to 8 servings.