a medium-sized bowl, place 2-1/2 cups of
the blueberries; stir in sugar and sherry;
with a fork, mash about one-third of the
blueberries. In another bowl, whip cream
and confectioners sugar; set aside. Cut
pound cake in 1-inch cubes. Prepare pudding
as directed, using only 1-1/4 cups milk;
place plastic wrap or waxed paper directly
on pudding. Stir vanilla into cooled pudding;
fold in half of the sweetened whipped cream.
In eight parfait or wine glasses, or dessert
bowls, arrange alternate layers of cake
cubes, sugared blueberries and pudding,
repeating twice. Cover loosely with plastic
wrap; chill. Just before serving, top with
remaining whipped cream and blueberries.
Sprinkle with toasted sliced almonds and
top with mint leaves, if desired.