1 angelfood cake, sliced lengthwise in 3 equal pieces (you may substitute pound cake)
1 8-oz. jar raspberry preserves
1/4 cup cream sherry
2 cups custard or vanilla pudding
1 8-oz. carton whipped topping or you can make your own by whipping heavy cream
1/4 cup sliced almonds

Spread raspberry preserves on the topside of the bottom layer of the angelfood cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with 1 cup of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.

The Skinny: We made this with low fat pudding and fat free whipped topping and it was just great.