Strawberry Custard Dessert

Directions

1. Wash and hull strawberries, reserving 5 for garnish. Thinly slice remaining strawberries; place in medium bowl with liqueur; let stand 30 minutes, stirring mixture occasionally.
2. Meanwhile, cut pound cake into 1/8 inch thick slices; set aside. In small bowl with mixer at medium speed, beat heavy cream until soft peaks form; set aside. In medium bowl, prepare pudding as package directs, using 2 cups milk. With wire whisk fold whipped cream into prepared pudding.
3. Arrange 1/2 pound cake slices in single layer in 1 1/2 quart glass bowl, cutting slices to fit if necessary. Top with 1/2 strawberry mixture, then 1/2 pudding mixture. Repeat layering. Cover and refrigerate until well chilled, about 1 hour.
4. To serve: Cut each reserved strawberry in half; garnish dessert with strawberries.