English Trifle - cooking recipe

Ingredients

1 lb. Sara Lee Pound Cake, cut in 1 inch cubes
22 oz. can mandarin oranges, drained
1 cup sherry
1 pkg. orange jello, prepared, chilled and cut into cubes
1 pkg. instant vanilla pudding, prepared according to directions
1 pint whipping cream, whipped
1 c. pecans, finely chopped

Preparation

In a trifle bowl (a glass bowl with tall straight sides), layer 1/2 of the cake cubes and 1/2 of the orange slices.
Pour 1/2 of the sherry over that.
In order, layer 1/2 of the jello cubes, pudding, pecans and whipped cream.
Repeat layers putting remaining pecans on top of last layer of whipped cream.
Refrigerate for 4 hours before serving.