2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (10 3/4 ounce) loaf frozen Sara Lee pound cake, thawed
2 cups fresh or frozen raspberries thawed
1 cup raspberry preserves
Whipped topping
Additional raspberries optional

Mix milk and pudding mix according to package directions and chill in refrigerator.

Cut pound cake into 1-inch cubes, and place half in a 2-quart glass bowl.

Gently stir together raspberries and preserves and spoon half over cake.

Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve.

Garnish with whipped topping and raspberries if desired.