Approximately 2 lb. pound cake, bought or made
1 sm. jar red raspberry preserves
1 (16 oz.) can sliced peaches, drained
1 (16 oz.) can pitted dark red cherries, drained
3 (4 serving) pkg. Jello instant vanilla pudding
Milk to prepare pudding
Almond extract
1/2 c. cream sherry or 2 tsp. brandy extract
12 oz. container Cool Whip
Sm. bag sliced almonds (approximately 2 oz.)

At least 6 hours in advance, pour cherries and peaches into bowls. Add half of sherry or brandy extract to each and refrigerate. Prepare as directed using 1 teaspoon almond extract for each package of pudding. Slice cake and spread slices on cookie sheet; spread thin layer of preserves on each slice.

Using large glass bowl, (see through is most attractive), line with cake slices on bottom and up sides, preserves side down. Spread 2 inch layer of pudding over cake at bottom of bowl. Drain fruits and place layer of one kind over pudding. Next layer is cake slices, then pudding, then other fruit, then repeat layers until all ingredients are gone.

Spread Cool Whip on top, covering all ingredients, sprinkle almonds on top. Cover with plastic wrap and refrigerate AT LEAST 4 HOURS before serving.