Mix pudding mix and milk in 2-quart sauce-pan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2
tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with
remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.