Easy Trifle - cooking recipe

Ingredients

1 large Sara Lee pound cake
Smucker's red raspberry jam
1 large or 2 small Jell-O instant French vanilla pudding
4 Tbsp. dry sherry
1 small container Cool Whip
slivered almonds, toasted

Preparation

Prepare pudding as directed using 1/2 cup more milk than called for (will be thin).
Cut cake lengthwise into 4 slices. Spread jam on two slices then place remaining 2 slices on top to form 2 sandwiches.
Press slightly to flatten.
Cut each sandwich into small squares.
Press 1/2 of the squares into a serving dish. Sprinkle with 2 tablespoons sherry.
Spread with half of the pudding.
Repeat layers.
Top with Cool Whip and sprinkle with almonds.