2    Sponge layer cakes
1/4 c  Raspberry jam
1 c  Sweet wine
1 pk (small) instant vanilla
-pudding
1 1/2 c  Milk
1 c  Blanched; slivered almonds

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle
with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix
with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.