Raspberry Fudge Torte

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.

In a saucepan, melt jam; brush over the top of each cake. Place one cake on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped nuts. Garnish with raspberries. Keep refrigerated.