Directions:

1. Zest and juice oranges until ¾ cups juice is collected and about 8 tablespoons zest.
2. Bring to a boil 1 cup water, one cup sugar, and ¾ cup orange juice along with 2 tablespoons zest. 
3. Reduce heat to a simmer for about 25 minutes, stirring occasionally until reduced by about a third. Let cool slightly before straining into a jar.
4. Make pudding according to package instructions, adding about 3 tablespoons of orange zest. Place in the fridge.
5. Mix together the cool whip and full jar of marshmallow fluff, fold aggressively with a whisk until most lumps are gone. Whisk this mixture into the pudding and return to the fridge.
6. Strain mandarin oranges well, set aside.
7. Cut the pound cake into slices about ¾ inch thick.
8. Prepare to assemble. Use a dish at least 6 inches deep and 8 inches wide.
9. Pour about ⅓ of the syrup into a bowl with sides shallow enough to be able to easily dip each side of your pound cake slice. Layer on bottom of dish.
10. Add layer of pudding, about 1 inch thick
11. Add layer of half of the mandarin oranges
12. Another layer of syrup’d pound cake
13. Another layer of pudding
14. Layer of remaining oranges
15. Top with another inch of pudding (you may have a little extra pudding left over)
16. Decorate by sprinkling on remaining orange zest
17. Cover and place in fridge for a few hours or overnight to fully cool, enjoy!

Notes:

• If making this during Sumo orange season, skin and remove the pith and gently tear oranges apart in replacement of the mandarins
• Make sure your cool whip is completely thawed or your pudding mixture will be lumpy