Trifle

2 small pkgs vanilla pudding (cook & serve)
4 1/2 t vanilla
4 slices pound cake, sliced 1/2" thick
1/3 c strawberry or raspberry jam
1/3 c flaked coconut or crushed macaroons
1 c whipping cream
1 10 oz pkg frozen strawberries or raspberries, thawed

Prepare pudding according to directions. Cool slightly then stir in 2 t vanilla. Cool. Spread one side of cake slices with jam and arrange jam side up in a 2 qt serving dish. Sprinkle with coconut or macaroons.
Reserve some berries for garnish. Stir 1 t vanilla in rest of berries and spoon over coconut or crumbs. Pour the cool pudding over the berries and chill.
Combine the cream and 1 1/2 tsp of vanilla. Whip until stiff. Spoon mixture over the pudding then garnish with berries. Chill thoroughly.