Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use). One baked cake layer horizontally cut into two equal layers.
Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. 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 jam and peaches; pour remaining peach juice and sherry or brandy over the top.
Prepare the vanilla pudding according to package directions, using the 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.
Makes 10 to 12 servings.
* A purchased sponge cake may be substituted.
** Your favorite jam can be substituted.
*** You can omit the liquor if you don't use alcohol in your cooking.
English Trifle Recipe: https://whatscookingamerica.net/Cake/EnglishTrifle.htm