Sherry Trifle - cooking recipe

Ingredients

stale pound cake or ladyfingers (1 pkg.)
1 can raspberries in syrup
1 pkg. vanilla pudding, prepared
2 Tbsp. sherry or rum
1/2 to 1 pt. whipped heavy cream

Preparation

Line base of serving dish (clear, deep glass is nice) with cake or ladyfingers.
Drain raspberries, reserving the syrup. Moisten the cake with sherry and 2 to 3 tablespoons syrup from raspberries.
Spread raspberries over cake evenly.
(Cover and leave in refrigerator overnight if desired.)
Spread cooled vanilla pudding evenly over raspberries.
Top with layer of whipped cream.
Decorate with sprinkles, etc. as desired. Refrigerate until serving.
To serve, spoon onto dish, inserting spoon down through layers.