Double Berry Trifle Squares

1 pkg. pound cake, cut into 10 slices
3 Tbsp. cranberry juice of orange juice
2 pkg frozen raspberries (10 oz each)
2 Tbsp. sugar
2 1/2 c. cold milk
2 pkg. (4 serving size each) Jello vanilla instant pudding
1 8 oz tub cool whip

Arrange cake slices in bottom of 9 X 13 inch pan. Drizzle cake slices with juice. Top with frozen raspberries, separating raspberries as needed. Sprinkle with sugar. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 min. Gently stir in 1 cup of the cool whip. Spoon mixture over raspberries in pan. Top with remaining cool whip. Refrigerate until ready to serve.

Submitted by Melodie