Drain raspberries on several layers of paper towels. Set aside.
Cut pound cake crosswise into 10 slices. Arrange in 2 rows in ungreased 12x8-inch (2-quart) baking dish. Spoon juice concentrate over cake; top with drained raspberries.
In medium bowl, combine pudding mix, milk and eggnog; mix at low speed 2 minutes. Pour over raspberries. Let stand 5 minutes to set.
Meanwhile, in small bowl combine whipping cream and 1 tablespoon sugar; beat until soft peaks form. Do not overbeat. Carefully spread over pudding.Cover; refrigerate four hours or overnight.
To serve, cut into squares. Garnish each serving with 2 raspberries and 1 mint sprig. Store in refrigerator.