Apricot Trifle
By: Kitch-N-Chik
Published: Wednesday, February 10, 2010 - 6:02pm

Ingredients




POUND CAKE
1 lemon cake mix
1 pkt instant pudding
1 cup mayonnaise
3 eggs
1 cup water
FINISH
cup sherry (¼ to ½)
1 lrg jar apricot jam
2 lrgs pkg. vanilla pudding
2 ctns cool whip or whipping cream (1 teaspoon vanilla
Slivered almonds

Preparation

1 FOR POUND CAKES Combine all ingredients and beat 4 minutes. Pour into 2 greased loaf pans. Bake at 325F for 1 hour. 2 FOR FINISH Slice pound cake in 1 1/2" slices. Spread 1/4 cup jam on the bottom of 2 pie pans; or large serving dish. Arrange pound cake in a layer over jam, cutting pieces to fit. Sprinkle sherry over pound cake. Spread remaining jam over pound cake. Prepare pudding according to package, adding 1/4 cup more milk. Pour pudding over pound cake, jam mixture and chill until set. At serving time, spread with whipped cream and sprinkle with almonds.