Vanilla-Raspberry Trifle - cooking recipe

Ingredients

2 pkg. (3 or 3 5/8 oz. size) vanilla pudding
4 1/2 tsp. pure vanilla extract
8 slices pound cake, cut 1/2-inch thick
1/3 c. red raspberry jam
4 Tbsp. sweet sherry
1 (10 oz.) pkg. frozen raspberries, thawed
1 c. heavy cream

Preparation

Prepare pudding mix as label directs.
Cool slightly.
Stir in 2 teaspoons vanilla extract.
Place plastic wrap on surface of pudding.
Refrigerate.