|Cold milk||1 1⁄4 Cup (20 tbs)|
|Instant pudding and pie filling||1 Ounce (1 Package, Jell-O, Vanilla / French Vanilla Flavor)|
|Rum||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Whipped topping||8 Ounce, thawed (3 1/2 Cups, Cool Whip)|
|Pound cake loaf||12 Ounce|
|Strawberry jam||2 Tablespoon|
|Canned mandarin orange sections||11 Ounce, drained (1 Can)|
|Strawberries||1 1⁄2 Cup (24 tbs), halved|
|Sliced almonds||1⁄4 Cup (4 tbs), toasted|
POUR milk into medium bowl.
Add pudding mix, 2 tablespoons of the rum and nutmeg.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes or until slightly thickened.
Fold in 1/2 of the whipped topping.
CUT rounded top off pound cake; reserve for snacking or other use.
Slice remaining cake horizontally into 4 layers.
Sprinkle layers evenly with remaining 2 tablespoons rum.
Spread jam on surface of 2 layers; top with remaining 2 layers.
Cut cakes into 1-inch cubes.
ARRANGE about 1/2 of the cake cubes on bottom of 2 1/2-quart straight-sided bowl.
Spoon 1/2 of the pudding mixture into bowl.
Top with 1/2 of the fruit and almonds; cover with remaining cake cubes.
Spoon remaining pudding mixture over cake.
Top with remaining fruit and almonds.
Garnish with remaining whipped topping.
Chill until ready to serve.