·         1 package of gluten-free vanilla pudding

·         One layer of Gluten Free Pantry Old Fashioned Cake and Cookie Mix

·         prepared as cake (reserve second layer for another use)

·         ½ cup seedless raspberry jam

·         1, 15-oz. can peaches

·         2 Tbs. dry sherry

·         ½ cup coconut, toasted in a 350 degree oven (8 min.)

·         2 cups whipped cream

·         1 cup toasted sliced almonds

 

Prepare pudding according to instructions for layer cake and chill until halfway set. Slice cake into thirds through the center and separate layers. Melt jam in microwave for 30 seconds to soften. Spread thin layer of jam over one side of each layer. Stack slices on top of each other and cut into 1-inch cubes. Scatter over the bottom of a large glass bowl. Sprinkle with toasted coconut. Drain peach liquid into a bowl and add sherry. Pour over cake and toss to coat. Sprinkle peaches over cake. Spoon pudding over peaches. Top with whipped cream and garnish with almonds. Chill and serve. Serves 8.