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.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,