|Pound cake loaf||1|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Canned apricot halves||17 Ounce, drained (1 Can)|
|Sherry||1⁄2 Cup (8 tbs)|
|Vanilla dessert sauce||4 Tablespoon|
|Walnuts||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Slice pound cake horizontally into 4 layers; spread two layers with preserves.
Top each with one of remaining layers.
Cut into 16 finger sandwiches.
Put apricots in blender container; blend till coarsely chopped.
Assemble dessert using either of the methods below.
Chill 8 hours or overnight.
Before serving put walnuts in blender container; blend till coarsely chopped.
Top Trifle with cream and nuts.