Easy Orange-Cranberry Dessert

Ingredients

• 3 ounces vanilla pudding instant (not )
• 2 cups milk 
• 1 cup whipping cream (heavy)
• 1 tablespoon powdered sugar 
• 10.8 ounces round cake frozen thawed
• 0.3 cup orange juice orange-flavored
• 0.8 cup roasted cranberry sauce frozen thawed (from 12-ounce container)
• 1 cup raspberries fresh
• 11 ounces mandarin orange segents drained canned
• 1 serving raspberries fresh

Equipment

• bowl
• frying pan
• plastic wrap
• hand mixer

Directions

1. Mix pudding mix and milk in 2-quart sauce-pan.
2. Heat to boiling over medium heat, stirring constantly; remove from heat.
3. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
4. Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form.
5. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
6. Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side.
7. Sprinkle with 2
8. tablespoons of the liqueur.
9. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with
10. remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving.
11. Garnish with additional raspberries.