Tropical Trifle

Our son Robert made this once for his staff at Comp.U.S.A.in Dallas; it was a hit! If I remember correctly, when it was his turn to be served, the bowl was empty!!

TROPICAL TRIFLE

1 (10-1/2 oz) frozen all butter pound cake, thawed
1/4 cup orange juice
1/4 cup white rum
1/2 cup strawberry preserves
2 cups vanilla pudding (prepare 2 cups of Jello Instant pudding for this step)
8 oz. whipped topping
1 (20 oz.) can drained, crushed pineapple
2 bananas, sliced
Maraschino cherries

Slice thawed pound cake into 10 slices and then cut each slice into 6 cubes. Place 1/2 of pound cake cubes in 2-1/2 quart glass bowl; sprinkle with 1/2 of orange juice and 1/2 of rum.

Spoon 1/2 of strawberries over cubes, then l/2 of pudding, 1/2 of thawed whipped topping, 1/2 of pineapple and bananas.

Repeat layers. refrigerate, covered, 2 hours before serving or longer to blend flavors.

Serves 10 to 12.

Enjoy!