1Arrange cake slices over bottom and up sides of 1 1/2-quart glass bowl or souffle dish, cutting cake to fit if necessary. Brush sherry evenly over cake slices.
2In medium bowl, combine milk and pudding mix; beat 2 minutes or until mixture is very thick. Fold in whipped topping.
3Reserve 1/4 cup raspberries for garnish; fold remaining raspberries into pudding mixture. Spoon into cake-lined bowl. Cover; refrigerate at least 20 minutes or until serving time. Garnish dessert with reserved raspberries and almonds. Store in refrigerator.