|Yellow cake mix/Pineapple layer cake mix||18 1⁄2 Ounce (1 Package)|
|Raspberry jam||1⁄2 Cup (8 tbs)|
|Sherry/1/3 cup orange juice plus 2 tablespoons sherry flavoring, if desired||1⁄2 Cup (8 tbs)|
|Canned vanilla ready to serve pudding||18 Ounce (1 Can)|
|Whipping cream||1 Cup (16 tbs), chilled|
|Sugar||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Bake cake mix in oblong pan, 13x9x2 inches, as directed on package.
Cut cake crosswise in half.
Reserve one half for future use; cut remaining half into 4 squares.
Split each square; fill with 2 tablespoons jam.
Arrange squares in 2-quart glass serving bowl, cutting squares to fit shape of bowl.
Pour wine over cake and allow to soak in a few minutes; spread with pudding.
Chill at least 8 hours.
In chilled bowl, beat cream and sugar until stiff; spread over trifle.
Sprinkle with almonds.