English Trifle

Gayle Cowart generously shared this recipe with me, but it's origin is Florence Sawyer, a bona fide Englishwoman. It is easy and yet as good as any trifle I've ever tasted.

1-1/2 lb. pound cake (Sara Lee will do)

2 pkg. frozen raspberries (DO NOT DRAIN)

1 large vanilla pudding (not instant)

1/2 cup sherry (Now we know why it is so good)

Layer cake, partially thawed berries, ending with cake. Pour sherry over the top. Make the pudding and pour over cake slitting the cake with a knife so that the pudding will go down into the cake. Refrigerate overnight, covered. Serve topped with whipped cream.