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8 or 9-inch yellow cake layer
1/2 c. apricot or raspberry
1 pkg. vanilla pudding mix
1 c. whipping cream
1/2 c. sherry
1 1/2 c. fruit cocktail
2 1/2 c. milk
1/4 c. powdered sugar

Split cake layer in two and fill with the jam. Now
break the cake into 12 or 15 pieces; place in a large glass
bowl (2 1/4 quart size). Sprinkle the sherry over the cake;
then spread the fruit cocktail over cake and sherry.
Cook pudding mix according to directions, using 2 1/2
cups milk. Cool and pour over the cake-fruit mixture. Cover
with plastic wrap and refrigerate 8 hours or overnight. Before
serving, whip the cream and sweeten with the powdered sugar.
Carefully spread the whipped cream over the cake, fruit and
pudding mixture. Chill.

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