Sponge, pound, Angel Food cake
Apricot or strawberry jam
Lg. pkg. vanilla pudding, instant
Whipping cream, 1/2 to 1 pint
Bag chocolate chips
Optional garnish: nuts, maraschino cherries
Lg. deep glass or trifle bowl
1/8 tsp. vanilla
1/4 c. sugar, fine

Make vanilla pudding using whole milk, place in refrigerator. Whip cream; add vanilla and sugar. Store in refrigerator until ready. Cut up cake in slices and place on bottom of dish. (Adults may sprinkle drops of Marsala wine or rum on the cake.)

Spread jam sparingly on cake and put it on sides of bowl where it is visible. Spread vanilla pudding on top of jam. Sprinkle chocolate chips, nuts, etc. on top of pudding. Spread layer of whipped cream on top of previous layer. Continue layering cake, jam, pudding, chocolate chips and whipped cream: Ending with whipped cream as last layer.

Garnish whipped cream with chocolate chips, maraschino cherries, or cake crumbs. REFRIGERATE. (Hint: Keeps for 2 to 3 days in refrigerator. In summer as an alternate, use Kiwi, fresh strawberries, bananas, or pineapple instead of jam.)