1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted

1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.

2 In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.

3 In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.