Prepare the pudding mix according to the package directions by whisking it into the cold milk. Once well combined, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until chilled and thickened, at least 30 minutes.
Gently fold the raspberries, whipped cream, and vanilla into the pudding. Be careful not to overmix. To keep the mixture light and airy, fold by lifting from the bottom of the bowl while turning the bowl a quarter turn with each fold.
Place each slice of pound cake on a grill or griddle. There’s no need to add butter; the butter and sugar in the cake will naturally caramelize after just 2-3 minutes. I like to toast only one side, leaving the other side soft for a perfect contrast in texture.
To serve, generously dollop the pudding and raspberry mixture over a slice of pound cake and garnish with additional fresh berries.
