Source: The Pirate's House Restaurant - Savannah, Georgia

1 (6 ounce) box vanilla pudding (instant or regular)
3 cups milk
1 cup sherry
1/2 pint heavy cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
Angel food cake

Mix pudding and milk according to package directions. Refrigerate until thickened.

Add sherry; blend well and refrigerate.

Whip cream with sugar and vanilla until it stands in soft peaks (don't let it get too stiff).

Using a serrated knife, slice cake horizontally in 1/2-inch thick slices. Pour half the pudding into a glass souffl?dish or serving dish. Cover with a layer of cake slices, piercing them together to fit. Cover cake with half the whipped cream. Repeat with pudding, cake and whipped cream. Cover and refrigerate.

Serves 6 to 8.