Easy Orange-Cranberry Dessert

 

1

package (3 ounces) vanilla pudding and pie filling mix (not instant)

2

cups milk

1

cup whipping (heavy) cream

1

tablespoon powdered sugar

1

package (10.75 ounces) frozen pound cake, thawed

1/4

cup orange-flavored liqueur or orange juice

3/4

cup frozen cranberry-orange sauce (from 12-ounce container), thawed

1

cup fresh raspberries

1

can (11 ounces) mandarin orange segments, drained

Additional fresh raspberries, if desired

• 1 Mix pudding mix and milk in 2-quart sauce-pan. 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 cup of the whipped cream into the pudding.
• 3 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. Sprinkle with 2 tablespoons of the liqueur. 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 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.