Pour rum over chopped almonds and raisins in a small bowl. Let stand one hour. Prepare vanilla pudding and pie filling according to package directions for pudding except use 2½ cups milk; cool. Beat ½ cup chilled whipping cream in chilled bowl and fold into pudding.
Cut cake into ½ inch cubes, about 8 cups. Layer 1/3 of the cake cubes, the the almond mixture and the third layer will be the pudding in a glass bowl. Repeat twice, ending with pudding cover.
Refrigerate at least 3 hours but no longer than 24 hours.
Beat ½ cup whipping cream in chill bowl just before serving. Spread over pudding and garnish with sliced almonds and maraschino cherries
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