1 pound cake, thawed
1/2 c. rum or orange juice
2 sm. boxes vanilla pudding
1 can cherry pie filling
1 carton (4 oz.) Cool Whip

Cut cake into 1/2 inch cubes. In pretty glass bowl, place layer of cake cubes. Sprinkle with liquid. Spread 1 cup pudding over cake forming a thin layer. Top with a few spoonfuls of cherry pie filling. Doesn't need to make a complete layer. Continue layering until ingredients are used except whipped topping. Make final layer of topping. Chill at least 2 hours.