Prepare rice according to package directions. Cool.
Prepare pudding according to package directions using milk. Stir cooled rice into pudding and set aside.
In a large trifle bowl or deep glass bowl, layer 1/3 of rice pudding mixture. Top with 1/2 of cubed pound cake and sprinkle with half of the sherry wine, if desired. Warm preserves in microwave, about 45 seconds. Drizzle 1/2 of warm raspberry preserves over cake cubes. Repeat layers ending with the rice pudding mixture.
Garnish with whipped cream, raspberries and toasted almonds.