10 oz. pkg. frozen raspberries, thawed
2 tsp. cornstarch
3 oz. pkg. (12 doubled) separated lady fingers or pound cake, sliced
1/4 c. sherry (opt.)
3 1/4 oz. pkg. vanilla pudding mix
2 c. milk
1 c. heavy cream
1/2 c. blanched almonds

In a quart saucepan, stir a little of the raspberry syrup into the cornstarch, keeping smooth. Stir in remaining syrup and berries. Cook over moderate heat, stirring constantly until clear and slightly thickened. Cool.

Sprinkle lady fingers with sherry. Arrange half of them around the bottom of a 6-cup glass bowl (7"x3"). Prepare pudding mix. Whip cream and reserve 1/2 cup for garnishing. Fold rest into pudding. Layer half of berries, pudding and nuts over lady fingers in bowl. Arrange remaining lady fingers around sides of bowl. Repeat layers of berries, pudding and nuts. Garnish with remaining cream and berries. Chill thoroughly.