POUR milk into medium bowl. Add pudding mix, 2 tablespoons of the rum and nutmeg. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in 1/2 of the whipped topping. CUT rounded top off pound cake; reserve for snacking or other use. Slice remaining cake horizontally into 4 layers. Sprinkle layers evenly with remaining 2 tablespoons rum. Spread jam on surface of 2 layers; top with remaining 2 layers . Cut cakes into 1-inch cubes. ARRANGE about 1/2 of the cake cubes on bottom of 2-1/2-quart straight-sided bowl. Spoon 1/2 of the pudding mixture into bowl. Top with 1/2 of the fruit and almonds; cover with remaining cake cubes. Spoon remaining pudding mixture over cake. Top with remaining fruit and almonds. Garnish with remaining whipped topping. Chill until ready to serve. MAKES 8 to 10 servings, Prep time: 30 minutes From . Downloaded from Glens MM Recipe Archive, G Internet.