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1 (7 oz.) jar marshmallow creme
2 Tbsp. lemon juice
1 Tbsp. dry sherry
1 Tbsp. brandy
1 tsp. grated lemon rind
1 c. whipping cream, whipped
1 (10 oz.) jar raspberry jam
2 Tbsp. dry sherry
1 frozen pound cake, cut into 1/2 inch slices
1/2 c. sliced toasted almonds

Combine marshmallow creme, juice, sherry, brandy and rind with mixer
till well blended. Fold in whipped cream. Combine jam and sherry.
Layer half the cake slices, jam mixture, nuts and marshmallow
mixture in a 2 quart serving bowl. Repeat layers. Chill several
hours or overnight. Garnish with whipped cream, chopped candied
fruit and additional almonds if desired. Pretty in a see-through
bowl. Serves 10 to 12.

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