10 3/4 oz. pound cake
1/8 c. orange juice or liquor
8 oz. berry preserve
1 pkg. instant vanilla pudding
8 oz. whipped topping
10 oz. drained crushed pineapple
2 bananas, sliced
Coconut, if desired

Prepare pudding according to package directions. Cut pound cake into cubes. Layer half of cubes into 2 1/2 quart bowl (preferably glass). Sprinkle with orange juice. Spoon 1/4 cup preserves over cubes then layer 1 cup vanilla pudding. Put 1/2 of whipped topping, 1/2 pineapple and 1 sliced banana; repeat layer and refrigerate, covered, for 2 hours before serving.