English Trifle - cooking recipe

Ingredients

1 layer sponge cake
1/2 c. raspberry preserves or currant jelly
1/3 to 1/2 c. cooking sherry
1 (1 lb.) can (2 c.) apricot halves, drained
1 (3 or 3 1/4 oz.) pkg. vanilla pudding
1 tsp. vanilla
1/2 c. whipping cream, whipped
1 tsp. vanilla

Preparation

Slice cake in 1/2-inch thick fingers; make into sandwiches. Fill with preserves.
Place half, spoke like fashion, in 1 1/2-quart serving dish.
Sprinkle on half the sherry.
Repeat with remaining cake, alternating with bottom spokes and sherry.
Quarter apricot halves; place atop.
Prepare pudding, following package directions, but using 3 cups milk.
Remove from heat and stir in vanilla.
While pudding is hot, pour over dessert.
Chill well. Before serving, center with whipped cream and nuts.
Makes 8 servings.