Trifle

Directions

1. 1
   Slice cake into thin fingers.
2. 2
   Spread half the fingers with preserves and top with remaining fingers to make sandwiches.
3. 3
   Place half the finger sandwiches, spoke fashion, in a 2 quarts (1900 ml) serving dish.
4. 4
   Sprinkle with half the sherry.
5. 5
   Repeat with the remaining cake and sherry.
6. 6
   Quarter apricots; place atop cake.
7. 7
   Cook pudding following the package directions, using the 3 cups (700 ml) milk.
8. 8
   Stir in vanilla.
9. 9
   While pudding is hot, pour over trifle.
10. 10
    Chill the dessert thoroughly.
11. 11
    Whip cream.
12. 12
    Garnish trifle with whipped cream and toasted almonds.