Trifle - cooking recipe

Ingredients

2 pound cakes
6 cans fruit cocktail, drained
raspberry jam
1/4 to 1/2 c. sherry
4 large pkg. instant vanilla pudding mix
2 large pkg. Cool Whip

Preparation

Cut pound cake crosswise and fill with jam.
Put into bowl and sprinkle with sherry.
Cover cake with a layer of fruit, then layer of pudding, alternating layers.
Cover with Cool Whip. Refrigerate until ready to serve.