1 lg. Sarah Lee pound cake
1/2 c. orange juice
Strawberry preserves (16 to 18 oz.)
Sliced bananas
1 lg. pkg. instant vanilla pudding
1 lg. Cool Whip
1 lg. can crushed pineapple, slightly drained
Nuts

Cut pound cake in small squares. Place in bottom of 9 x 12 inch dish. Sprinkle orange juice over cake. Spread strawberry preserves over cake. Cover with sliced bananas. Mix vanilla pudding by directions and spread over bananas. Spread Cool Whip over pudding layer. Spread pineapple over Cool Whip. Sprinkle with crushed nuts, if desired. Refrigerate. (Better if prepared day before.)