Instructions: Cut cake in 1-inch fingers. Let standuncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake). Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish. Sprinkle with 1/3 cup Sherry. Arrange about 1/2 the sliced fruit on and around cake fingers. Pour over 1/2 of pudding. Add another layer of cake fingers.

Sprinkle with more Sherry. Pour over remainder of pudding. Cover and refrigerate until fully chilled and ready to serve.

To serve, heap remaining fruit on top of trifle. Serve at once.

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