Ready in 45 minutes
Slice pound cake into 10 slices and cube. Place half of pound cake cubes in 2 1/2 quart glass bowl; sprinkle with half of orange juice. Spoon half of strawberry preserves over pound cake cubes, then layer on half of vanilla pudding, half of whipped topping, half of pineapple and all of banana. Repeat layers. Refrigerate covered 2 hours to blend flavors.
Delicious and very easy to make. I used a little more strawberry preserves than is in the recipe.
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