Instructions: 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.

MAKES 8 to 10 servings,

Prep time: 30 minutes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.