Instructions: Directions: Prepare pudding mix according to directions on the box.

Melt the white chocolate and stir into prepared pudding. Chill in refrigerator. Defrost the pound cake and cut the cake into 3/4 inch chunks. In a small bowl, stir together the cranberry sauce and raspberry liqueur. Stir until smooth. In a trifle bowl or small serving bowl, place half of the cake in the bottom of the bowl and spoon half of the sauce mixture over the cake pieces. Top the sauce mixture with half of the prepared pudding mix. Repeat layering with cake, sauce and pudding, ending with a layer of pudding. Cover and refrigerator for 1 ho ur to set. With an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until stiff. Remove 1 cup of the whipped cream and place into a piping bag and set aside.

Spread the remaining whipped cream over your chilled trifle. As a gar ni sh option, puree 1 pint raspberries, 2 tablespoons sugar and 1/2 cup orange juice and strain. Place puree in a squeeze bottle and draw straight lines across top, 1 inch apart. With a paring knife, swipe through the lines. Or - garnish with dollops of w hipped cream from piping bag, pistachios and raspberries.

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