Instructions: Prepare pudding according to package directions using milk and pineapple juice as liquid. Cool in saucepan over ice water, stirring.

Whipe 1 cup cream and fold into cooled pudding. Cut pound cake in half lengthwise. Drizzle sherry over cake. Cut into bite-size chunks. Spoon 1 cup pudding into a 2-1/2 to 3-quart glass serving bowl. Top with half of chunked cake and half of jam. Reserve 1/2 cup undrained pineapple for garnish. Spoon half of remaining undrained pineapple into bowl. Spoon on half of remaining pudding. Repeat layering, ending with pudding mixture.

Refrigerate overnight. Whip remaining 1 cup cream and spread on top. Drain reserved pineapple and use as a garnish with cherries, if desired. Serve chilled.

Serves 8.

TIME INCLUDES REFRIGERATION

OVERNIGHT

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