2 pkgs. (10 oz. each) frozen red raspberries or strawberries, thaw
4 tsp. cornstarch
1 can (14 oz.) sweetened condensed Eagle Brand
1 c. cold water
1 pkg. (3 1/2 oz.) instant vanilla pudding
2 c. heavy cream or Cool Whip
1/4 c. orange juice
1 loaf (10 3/4 oz.) frozen pound cake, thawed, cut into 1 inch cubes
1/3 c. sliced almonds on top (opt.)

Drain berries and save 1 cup syrup. In small pan, heat syrup and cornstarch. use medium heat, stir constantly until thick and clear. Chill. In large bowl, mix condensed milk and water plus pudding. Chill for 5 minutes. Fold whipped cream into pudding mix. Now layer: Put 1/2 cake cubes in 4 quart glass bowl, sprinkle on 2 tablespoons orange juice. Add 1/2 of berries, 1/2 of syrup, 1/2 of pudding. Repeat. Chill 1 hour or more.