Dessert, Ma Cusson Kitchen
1 Sara Lee Pound Cake, cut lengthwise and cubed
1/2 cups Cointreau
1/4 cup orange juice
2 packages instant vanilla pudding
1 large containing Cool Whip
2 cans mandarin oranges
2 cans chunky pineapple
a few cherries
Mix Cointreau and orange juice together
Make the pudding
Drain and combine oranges and pineapple
Create the trifle by layering:
1/2 Cake
1/2 juice mixture
1/2 pudding
1/2 fruit
1/2 cool whip
Repeat for a second layer, top with cherries