6 cups cubed store-bought pound cake (about 2/3 of a 12-oz. loaf)
3 ripe nectarines or peaches, halved, pitted and chopped
1 pint raspberries
How to Make It
Combine cream, sugar and almond extract, if desired, in a bowl. With an electric mixer, beat until soft peaks form.
Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some nectarine chunks and raspberries. Continue alternating layers of cake, cream and fruit until you have used it all. Serve immediately, or cover with plastic and refrigerate for up to 2 hours.