1 pt. strawberries
1/4 c. orange flavored liqueur (I use Grand Marnier)
1/2 (12 oz.) frozen pound cake, thawed
1/2 c. heavy cream
1 pkg. vanilla instant pudding for 4 servings
2 c. milk

Wash and hull strawberries, reserving 5 large berries for garnish. Thinly slice remaining strawberries and place in a medium bowl with orange flavored liqueur. Let stand 30 minutes, stirring occasionally. Meanwhile, cut pound cake into 1/8 inch thick slices; set aside.

In small bowl, with mixer at medium speed, beat cream until soft peaks form; set aside. In another bowl, prepare pudding as label directs, using 2 cups of milk. With wire whisk, fold whipped cream into pudding until well mixed. Arrange half of pound cake slices in single layer in a glass bowl, cutting slices to fit if necessary. Top with half of strawberry mixture, then half of pudding mixture. Repeat layering ending with pudding mixture on top. Cover and refrigerate until well chilled, about 1 hour. To serve, cut each reserved strawberry in half; garnish dessert with strawberries. Yield: 6-8 servings.