Tipsy Pudding
Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use).
In a large bowl, mix together berries and sugar; let set at room temperature for at least 30 minutes to let juices form.
Slice one baked cake layer horizontally into two equal layers. Place one sliced cake layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup raspberry jam and 1/2 of the berries and juice.
Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining raspberry jam, berries, and berry juice; pour remaining sherry or brandy over the top.
Prepare the vanilla pudding according to package directions, using only 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight.
When ready to serve, decorate top with whole berries
Makes 10 to 12 servings.
* A purchased sponge cake may be substituted.
** Fresh local strawberries may also be used.
Red, White and Blue Trifle Recipe: https://whatscookingamerica.net/cake/redwhitebluetrifle.htm