PREPARATION:

1. Combine dairy creamer and pudding mix in medium bowl; beat with wire whisk 1 to 2 minutes or until thickened.
2. Cut pound cake into 3/4-inch cubes. Combine pie filling and cranberry sauce in medium bowl; blend well.
3. Layer one third of cake cubes, one third of fruit sauce and one third of pudding mixture in 1-1/2- to 2-quart straight-sided glass serving bowl. Repeat layers twice. Cover; refrigerate until serving time. Garnish with whipped topping, fresh raspberries and fresh mint sprigs.