2 packages frozen raspberries
4 tsp. cornstarch
1 can condensed milk
1 c. cold water
1 small package instant vanilla pudding mix
2 c. whipped cream
1 small pound cake (any kind)
1/2 c. orange juice
1/3 c. sliced almonds

Drain raspberries, (save 1 c. of juice). Combine juice and cornstarch. Cook until clear, thickened. Chill. Mix milk and water. Stir into pudding. Mix. Beat to blend. chill 5 minutes. Whip cream, fold into pudding. Cut cake into bite sized pieces. (Could use sponge cake.) Put cubes into large bowl, sprinkle with orange juice. Add a layer of raspberries, 1/2 of syrup juice, 1/2 pudding. Repeat layers. Chill 1 hour before serving. Sprinkle nuts over top.