1/3 c. orange flavor liqueur
1/4 c. orange juice
1 (10 3/4 to 12 oz.) frozen ready to serve pound cake, thawed
2 (12 oz.) jars seedless raspberry jam
3 c. heavy or whipping cream
2 pkgs. vanilla flavor instant pudding & pie filling for 4 servings
2 c. milk
1/2 tsp. orange flavor extract
1 lg. orange
4 (1 oz.) squares semi sweet chocolate cranberries & lemon leaves for garnish

1. In 1-cup measure, combine orange-flavor liqueur and orange juice. With serrated knife, cut pound cake horizontally into 3 layers.

2. Brush cut sides and top of pound cake generously with orange-liqueur mixture.

3. In medium bowl, with fork or wire whisk, stir raspberry jam until smooth. Spread bottom layer of pound cake with 1/4 cup raspberry jam; top with middle layer. Spread 1/4 cup raspberry jam over middle layer.

4. Replace top of pound cake. Slice layered pound crosswise into 1/2" thick slices.

5. In large bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.

6. In another large bowl, prepare vanilla flavor pudding and pie filling as label directs, but use only 2 cups milk and add orange extract. Grate peel from orange; add to pudding mixture. With wire whisk or rubber spatula, fold whipped cream into pudding mixture.

7. In heavy 1 quart saucepan over low heat, heat chocolate, stirring frequently until melted and smooth; remove saucepan from heat.

8. In 4 quart glass bowl, place 2 cups pudding mixture. Spread with half the remaining jam, then 1 cup pudding mixture. Drizzle with half the melted chocolate.

9. Arrange some layered pound cake slices around sides of glass bowl.

10. Cut remaining pound cake slices into chunks and layer in bowl; drizzle remaining chocolate.

11. Spread enough pudding mixture to cover cake, 2 to 3 cups. Spoon remaining raspberry jam around edge of bowl.

12. Spoon remaining pudding mixture into decorating bag with larger start tube. Pipe pudding inside of raspberry jam to make a pretty design. Cover bowl and refrigerate.