Easy Orange Cranberry Desert

1 pkg. (3oz) vanilla pudding and pie filling mix (not instant)
2 C. milk
1 C. heavy whipping cream
1 Tbsp. powered sugar
1 pkg. frozen pound cake, thawed
1/4 C. orange-flavored liqueur 
3/4 C. frozen cranberry-orange sauce
1 C. fresh raspberries
1 can (11 oz.) mandarin orange segments, drained
additional fresh raspberries

1. Mix pudding mix and milk into 2-qt saucepan.  Heat to boiling over medium heat, stirring constantly; remove from heat.  Place plastic wrap directly on pudding.  Refrigerate 2 hours or until completely cooled.

2. Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form.  Add powdered sugar; beat until stiff peaks form.  Fold 1/2 C. of the whipped cream into the pudding.

3. Cut pound cake into 1/2-inch slices; cut each slice crosswise in half.  Arrange about 1/3 of the cake pieces in bottom of bowl with slanted sides (clear bowl), or 1/2 of the cake pieces in bottom of bowl with straight sides.  Sprinkly with 2 Tbsp. liqueur.  Spread about 1/3 or 1/2 of the cranberry-orange sauce over cake pieces.  Top with hald each of the raspberries and orange segments.  Spoon 1 C. of the pudding mixture over fruit.  Repeat layers with remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream.  Refrigerate 1 hour before serving.  Garnish with additional raspberries.

12 Servings, Calories 280, Fat 14g (Sat. 7g)