1 pkg. vanilla pudding and pie filling (not instant)
2 C. milk
1 C. heavy whipping cream
1 T. powdered sugar
1 pkg. frozen pound cake, thawed (10.75 oz)
1/4 C. orange-flavored liqueur or orange juice
1 C. fresh raspberries
1 can (11 oz.) mandarin orange segments, drained
additional fresh raspberries if desired
1. Mix pudding mix and milk into 2-qt saucepan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directing 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 off pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about 1/3 of the cake pieces in the bottom of a bowl with slanted sides, or arrange about 1/2 of the cake pieces in bottom of a bowl with straight sides. Sprinkle with 2 T. of the liqueur. Spread about 1/3 or 1/2 of the cranberry-orange sauce over cake pieces. Top with half each of the raspberry and orange segments. Spoon 1 C. of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberry-oranges sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.