Pour cold milk into
large bowl. Add pudding mix, 2 tablespoons of the orange juice and nutmeg.
Beat with wire whisk 1 minute. Gently fold in whipped topping.
Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with
remaining 2 tablespoons orange juice. Cut into 1-inch cubes.
Place 1/2 of the cake cubes in bottom of 2-1/2-quart straight-sided bowl.
Spoon 1/2 of the whipped topping mixture over pound cake cubes. Top with
strawberries and almonds, reserving several for garnish, if desired. Layer
remaining cake cubes and whipped topping mixture over strawberries. Top
with reserved strawberries and almonds.|
Refrigerate until ready to serve. Store any leftover dessert in refrigerator.