Tipsy Pudding Cake
|Raspberry preserves||1 Cup (16 tbs)|
|Pound cake slices||12 (Thin Slices, Fresh Or Frozen)|
|Sweet sherry||1 Tablespoon (Sweet Orange Juice)|
|Instant vanilla pudding mix||6 Ounce (1 Package Of 6 Ounce)|
|Whipped topping||1⁄2 Cup (8 tbs)|
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
Spread raspberry preserves over 6 slices of the pound cake; cover with the remaining slices to make 6 sandwiches.
Cut each sandwich in quarters and arrange in a 9x13 inch baking dish.
Drizzle with just enough sherry to moisten.
Prepare the pudding using the package directions and spoon over the cake sandwiches.
Top with whipped topping and sprinkle with almonds.