Instant trifle

In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate desserts in separate bowls, according to package directions. Allow to sit for 5 minutes.

In a 23x33cm or similar sized baking dish, place a layer of biscuits on the bottom of the dish; cut a few of the biscuits in order to create a tight fit, if needed.

Sprinkle biscuit layer with 1/3 of the cherry juice mixture and spoon vanilla dessert over the biscuits, spreading to the edge of the dish. Repeat steps with biscuits, cherry juice and chocolate dessert. Make final layer with biscuits and remaining juice.

In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds and garnish with whole cherries. Refrigerate for 2 hours or more before serving.