8 oz. cream cheese, softened
1/4 c. sugar
1/2 c. whipping cream, whipped
1 (10 3/4 oz.) frozen pound cake, thawed
1 (14 oz.) jar cranberry-orange sauce

Combine cream cheese and sugar, mixing until well blended. Fold in whipped cream. Split cake horizontally into 4 layers. Spread bottom layer with 1/2 cup cranberry-orange sauce; top with second layer. Spread second layer with 2/3 cup cream cheese mixture; top with third layer.

Spread third layer with 1/2 cup cranberry-orange sauce. Cover with top cake layer. Frost top and sides of torte with remaining cream cheese mixture. Chill several hours or overnight.

Top with remaining cranberry-orange sauce just before serving. Garnish with whole cranberries and fresh mint, if desired.