1 1/4 c. cold milk
1 sm. pkg. Jello instant pudding French vanilla or vanilla
1/4 c. rum, optional
1/8 tsp. ground nutmeg
1 (8 oz.) Cool Whip, thawed
1 (12 oz.) pound cake loaf
2 tbsp. strawberry jam
1 (11 oz.) can mandarin orange sections, drained
1 1/2 c. strawberries, halved
1/4 c. sliced almonds, toasted

Pour milk into medium bowl. Add pudding mix, 2 tablespoon of the rum and nutmeg. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in 1/2 of the whipped topping. Cut rounded top of pound cake; reserve for snacking or other use. Slice remaining cake horizontally into 4 layers. Sprinkle layers evenly with remaining 2 tablespoon rum. Spread jam on surface of 2 layers; top with remaining 2 layers. Cut cakes into 1 inch cubes. Arrange about 1/2 of the cake on bottom of 2 1/2 quart straight sided bowl. Spoon 1/2 of the pudding mixture into bowl. Top with 1/2 of the fruit and almonds; cover with remaining cake cubes. Spoon remaining pudding mixtures over cake. Top with remaining fruit and almonds. Garnish with remaining whipped topping. Chill until ready to serve. Can be made a day ahead. Makes 8 to 10 servings.