2 (10 oz.) pkgs. frozen red raspberries (or strawberries) in syrup, thawed.
4 tsp. cornstarch
1 can sweetened condensed milk
1 c. cold water
1 (3/2 oz.) instant vanilla pudding and pie filling
2 c. heavy cream (can use Cool Whip)
1/4 c. orange juice
1 Sara Lee (10 3/4 oz.) frozen pound cake, thawed and cut into cubes
1/3 c. sliced almonds

Drain fruit and save 1 cup of fruit syrup. In sauce pan, stir together syrup and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat. Chill until cold. In large bowl, mix sweetened condensed milk and water. Add pudding mix. Beat until well blended. Chill for 5 minutes. Whip heavy cream and fold into chilled pudding mixture. Now layer: place half of cake cubes in 4 quart bowl (I use a pretty glass bowl). Sprinkle with 2 tablespoons orange juice, place 1/2 berries on top followed by 1/2 thickened syrup, then 1/2 pudding mixture. Repeat. Chill at least 1 hour. To serve garnish with almonds.