Instructions: Prepare the pudding according to package directions and set aside. Slice 1 pound cake into 3 thin layers. Spread the jam liberally on each layer.

Arrange the layers in the bottom of a large trifle bowl, cutting pieces to fit the bottom. Pour 1/2 cup of the liqueur over the cake. Arrange one-third of the halved strawberries over the cake. Pour one-third of the reserved pudding over the halved strawberries. Spread the jam liberally in the split ladyfingers and place the sandwiched ladyfingers around the edge of the bowl so that 1 to 2 inches of the ladyfingers are above the rim of the bowl.

Repeat the procedure twice with the remaining pound cake, jam, liqueur, strawberry halves, and pudding. (This should fill the bowl to within 1-inch of
the top of the ladyfingers.)

In a large bowl, whip the cream until almost stiff. Add the sugar and vanilla and continue to whip until stiff. Mound the whipped cream on top of the trifle and garnish with the whole strawberries. Serve immediately.

YIELD: VARIABLE SERVINGS

THE QUEEN VICTORIA

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