- 1 8-oz. cool whip
- 1 lg. box instant vanilla pudding
- 1 qt. fresh raspberries or 3 small boxes frozen
- 2 Tbsp. cornstarch
- 2 frozen pound cakes
- 1 cup dry sherry
- Whipped cream & slivered almonds
Prepare pudding using only 2/3 required milk. ( I like to double the amt. of pudding for this recipe—but that is up to you.) Stir in cool whip to make light & fluffly. Flavor with almond extract if desired.
Lightly crush and sugar berries. Drain juice. Add small amount of juice to cornstarch, stirring. Continue to add the rest of the juice. Heat slowly, stir constantly until thickened and dark transparent red. Cool and add to raspberries.
Cut cake into 1-inch cubes. Arrange half of the cubes in a glass bowl and sprinkle with sherry. Top with pudding and then raspberries. Repeat. Chill for several hours or overnight. Decorate top with whipped cream and almonds.