In a large bowl, combine pudding mix with milk, stirring until smooth. Stir in orange juice concentrate. Add Ricotta and orange peel; mix well. Fold in whipped cream. Place one cup of cream mixture in bottom of straight-sided, deep glass bowl. Slice pound cake into 3/8-inch slices (16 slices) and spread with preserves. Cut 6 slices in half; arrange around inside of bowl. Place 5 slices of cake over cream mixture. Top with 2 cups cream mixture, 5 slices of cake, and remaining cream mixture. Chill 2 to 3 hours before serving. Garnish with raspberries, blueberries, whipped cream, and orange peel, if desired. Makes 10 servings.