Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sliced almonds
     1/2  cup           sour cream
   1      tablespoon    confectioner's sugar
   1      teaspoon      vanilla extract
   1      pound         cake
     1/2  cup           seedless raspberry jam
     1/2  cup           fresh raspberries

Preparation:

In glass bowl, add almonds. Micro-cook on high heat until toasted, stirring and checking every 30 seconds. In a small bowl, combine sour cream, confectioner's sugar, and vanilla extract. Cut pound cake into 4 horizontal layers. 4. Spread each layer with raspberry jam and toasted almonds. Stack layers. Spread sour cream mixture lavishly on top. Top with fresh raspberries. Refrigerate until ready to serve. Approximately 7 minute