2 (3 to 3 5/8 ounce) boxes vanilla pudding and pie filling mix
4 1/2 teaspoons vanilla extract, divided
4 slices pound cake, cut 1/2-inch thick
1/3 cup red raspberry preserves or jam
1/3 cup crushed almond or coconut macaroons
1 (10 ounce) package frozen raspberries, thawed
1 cup heavy cream
Prepare both packages of pudding mix as label directs; cool slightly.
Stir in 2 teaspoons of the vanilla extract. Place clear plastic wrap or waxed paper on the surface of the pudding. Cool.
Meanwhile, spread one side of the pound cake with preserves. Arrange preserves side up in a 2-quart glass serving dish. Sprinkle with crushed macaroons. Reserve a few whole raspberries for garnish; gently stir 1 teaspoon of the vanilla extract into the remaining raspberries. Spoon over crumbs. Pour cooled custard over berries and refrigerate until thoroughly chilled.
Combine cream with remaining 1 1/2 teaspoons vanilla extract. Whip until stiff; spread half over the custard. Garnish with remaining whipped cream and reserved raspberries. Chill thoroughly.
Yield: 10 to 12 servings.
Strawberry preserves and frozen strawberries may be substituted for the raspberries.