1 1/2 c. BLAIR pound cake recipe, cut into 1/2 inch cubes
1 tbsp. orange juice added to 1 tsp. BLAIR orange flavoring
3 tbsp. raspberry preserves added to 1 tbsp. water
1 packet BLAIR vanilla pudding, prepared & cooled
1 3/4 c. non-dairy topping, thawed

Prepare Blair vanilla pudding recipe and cool. Arrange cake cubes in individual dessert glasses, sprinkle with orange juice and Blair orange flavoring. Combine raspberry preserves with water and spoon over cake cubes. Blend 1 cup of non- dairy topping into pudding. Spoon over top of preserves in dessert glasses. Garnish with remaining topping and maraschino cherries and toasted slivered almonds, if desired.