Pound cake
Strawberry jam
1 lg. can sliced peaches
1 pkg. instant French vanilla or vanilla pudding
Heavy cream, whipped
Dry sherry (optional)

Or use jelly roll, sliced 1/2 inch thick.

Cut pound cake lengthwise in 1/4 inch slices. Spread slices of pound cake with jam and top with more cake. Cover the bottom of a 9x9x2 inch dish with the cake "sandwiches" or use the sliced jelly roll. Drain peaches, reserving 1/2 cup of juice. If desired, add some sherry to juice and pour enough over cake to moisten.

Cover cake with sliced peaches, then pour vanilla pudding (mixed according to directions on package) over peaches. Cover and refrigerate for at least 2 hours. Before serving, beat heavy cream with a little sugar and spread over top.