Ingredients
2 cups cold milk1 package (3.9 ounces) instant chocolate pudding mix1 loaf (10-3/4 ounces) frozen pound cake, thawed2 cups fresh or frozen raspberries, thawed1 cup raspberry preservesWhipped toppingAdditional raspberries, optional
Preparation
Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake.
Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.
