1 sm. pkg. vanilla pudding (not instant)
2 3/4 c. milk
2 (10 oz.) pkgs. frozen red raspberries, thawed
3/4 c. orange juice
1 (10 oz.) pound cake, thawed
Cool Whip for garnish

Cook pudding, using 2 3/4 cups milk. Refrigerate until cool. To assemble, have a 2 1/2 quart glass serving bowl ready. Drain berries thoroughly, reserving 3/4 cup juice. Mix this with orange juice. Slice cake into 10 pieces. Arrange 5 slices in bottom of bowl, cutting cake to fit. Pour half the orange juice mixture over cake; top with half the berries, then half the pudding. Repeat layers. Cover and refrigerate at least four hours. Garnish with Cool Whip.