Break angel food cake into medium size pieces and spread each piece with a small amount of raspberry jam.

Arrange the jam-covered cake pieces in a straight-sided glass bowl.

Pour sherry over the cake and weight down lightly with a saucer.

Cover the bowl with plastic wrap and set aside for a few hours to allow the sherry to absorb.

Mix raspberry jello according to package directions, omitting ice.

Pour the prepared jello over the cake and sherry mixture in the bowl.

Cover the bowl and place it in the refrigerator for several hours or overnight, until the jello is set.

Before serving, prepare vanilla pudding mix according to package directions.

Pour the vanilla pudding over the top of the set jello.

Use a knife to gently slide pudding down the sides of the bowl to create visual appeal.

Cover and chill again.

Garnish with maraschino cherries.