Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             recipe  vanilla pudding sauce -- cooled,
  1                cup  whipping cream -- whipped
  2        tablespoons  red raspberry preserves
  1                     round sponge of white cake -- (10-inch)
     1/4           cup  dark puerto rican rum -- optional
     1/4           cup  dry sherry
  1                cup  frozen raspberries -- thawed
                        fresh raspberries -- for garnish

Preparation:

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and Sherry. Sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-Sherry mixture. Place remaining whipped cream in pastry bag with fluted tip, pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.

Nutritional Information:

74 Calories (kcal); 7g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 27mg Cholesterol; 8mg Sodium