English Trifle - cooking recipe

Ingredients

1 Sara Lee pound cake
1/4 c. quality jam
1/4 c. or less brandy or sherry
1 pkg. Jell-O instant vanilla pudding (made with half and half)
1 c. whipping cream

Preparation

Cut pound cake into 3/4-inch squares.
Place in glass bowl with straight sides. Sprinkle with brandy. Dot with jam.
Cover with pudding. Repeat, making 2 layers.
Whip the cream (no sugar) and spread on top of pudding. Serve the next day. Serves 8 to 12.