1 small box vanilla instant pudding
2 cups cold milk
1 loaf pound cake, sliced
1/2 cup raspberry-flavor Hiram Walker brandy
1/2 cup raspberry preserves
8 kiwi fruit, peeled and sliced
1 3/4 cups Cool Whip, thawed
Toasted sliced almonds

Prepare instant pudding mix with milk as directed on package. For pudding, arrange 1/3 of the pound cake in bottom of 3-quart serving bowl. Sprinkle with 1/3 of the brandy. Top with half of the raspberry preserves, half the kiwi fruit and half of the pudding. Repeat layers. Top with remaining cake and brandy. Spread with whipped topping and garnish with almonds.