1 (4 serving size) pkg. vanilla pudding, not instant
2 3/4 c. milk
2 (10 oz. each) pkg. frozen red raspberries, thawed
3/4 c. dry sherry wine or orange juice
1 pound cake (about 10 3/4 oz), thawed if frozen
1/2 c. whipping cream, for garnish

Cook pudding according to package directions, using the 2 3/4 cup milk. Cover pudding with waxed paper or plastic wrap to prevent skin from forming. Refrigerate 3 hours until cold or overnight. To assemble, have a wide 2 to 2 1/2 quart preferably glass, serving bowl ready. Drain raspberries thoroughly in a sieve; measure 3/4 cup drained liquid; mix with sherry.

Slice cake crosswise into 10 pieces. Arrange 5 in bottom of serving bowl, cutting cake to fit if necessary. Pour half the sherry mixture over cake; top with half the raspberries, then half the pudding. Repeat layers. Cover and refrigerate at least 4 hours or overnight. To serve, beat cream in a medium sized bowl with electric mixer until stiff peaks form when beaters are lifted. Pipe or spoon on trifle. Makes 8 servings.