1/3 c. orange flavor liqueur
1/4 c. orange juice
1 (10 3/4 to 12 oz.) pound cake
1 (16 oz.) jellied cranberry sauce
1 lg. orange
3 c. heavy whipping cream
2 pkgs. vanilla instant pudding & pie mix
2 c. milk
1/2 tsp. orange flavor extract
4 (1 oz.) sq. semi-sweet chocolate

In 1-cup measure, combine orange-flavored liqueur and orange juice. Cut pound cake horizontally into 3 layers; brush sides and top generously with liqueur mixture.

In medium bowl, with fork or whisk, stir cranberry sauce until smooth. Spread bottom layer of pound cake with 1/4 cup cranberry sauce; top with middle layer. Spread 1/4 cup cranberry sauce over middle layer; replace top of pound cake. Slice layered pound cake crosswise into 1/2 inch thick slices.

Grate peel from orange. In large bowl, with mixer at medium, beat whipping cream until stiff peaks form. In another large bowl, prepare vanilla flavor pudding and pie filling as label directs but use only 2 cups milk and add orange peel and orange extract; fold into whipped cream.

In 4 quart glass bowl, place 2 cups of pudding mixture. Spread with half the remaining cranberry sauce, then 1 cup pudding mixture. Drizzle with half the melted chocolate. Arrange some layered pound cake around side of bowl. Cut remaining pound cake slices into chunks and layer in bowl. Drizzle with remaining chocolate. Spread enough pudding mixture to cover cake (2 to 3 cups). Spread remaining cranberry sauce over top to decorate. Can use decorating bag with large star tube to make pretty design. Garnish with orange slices, lemon slices and cranberries. Cover and refrigerate before serving.