1 lg. pound cake
2 pkgs. frozen raspberries
1 lg. bag frozen strawberries
1 1/2 pts. heavy cream
1 lg. box Jello vanilla pudding mix, reg. or instant
3 oz. sherry

Make pudding according to package directions. Allow to cool.

Pour approximately 2 ounce sherry over the pound cake and allow to soak in. Mix fruit together and add remaining ounce of sherry and let soak.

In a deep bowl, line the bottom and sides with the soaked pound cake. Coat the inside of the pound cake with vanilla pudding.

On top of pudding layer fruit, pudding, cake, fruit...continue until bowl is full using all ingredients. Top with whipped cream.

For variety: Add blueberries, peaches or any fresh fruit available.