3 1/4 oz. chocolate pudding mix
3 c. milk
1/2 c. orange marmalade
1/4 c. frozen conc. orange juice
2 tbsp. orange flavor liqueur
11 1/2 oz. frozen pound cake
1 1/2 tbsp. cocoa
1 tbsp. water
Whipped topping
Sliced toasted almonds

Prepare pudding according to package directions, using milk. Cover and chill. Mix together marmalade, orange juice and liqueur. Slice pound cake into 1/2 inch slices. Cut into fingers. Spread pound cake fingers with marmalade mixture. Fold 1/2 whipped cream into cooled pudding.

In a 9 inch serving bowl alternate cake and pudding. Mix together cocoa and water to form a paste. Fold in remaining topping. Decorate top of dessert with cocoa topping. Sprinkle with almonds. Makes 8 servings.