(serves 20)

1 large cool whip
1 bakery jelly roll
1 bakery pound cake
2 packages sweetened frozen strawberries (10 oz.)
2 packages sweetened frozen raspberries (birdseye)
1 pint whipping cream
2 packages (small) instant vanilla pudding
2 cups milk

Slice jelly roll into 8 slices and arrange on sides and bottom of punch bowl, cutting half the slices to rest on top of first layer.  Drain strawberries, reserving juice*.  Spoon over jelly roll on bottom.  Whip creamand fold gently into prepared pudding  using the 2 cups milk only.  Pour half cream mixtureover strawberries.  Slice pound cake and arrange over cream breaking pieces to fit if needed.  Arrange drained raspberries over cake.  Frost top completely with generous amount of cool whip.  Refrigerate at least 12 hours. 
* use reserved juice to drizzle over all cake surfaces to moisten.