Creamsicle Cake

1/3 cup sugar zest of

1 small orange, removed in strips with a vegetable peeler

1 (8 ounce) package reduced-fat cream cheese (Neufchatel)

1/2 cup firmly packed, solidly frozen orange juice concentrate

2 tablespoons Grand Marnier or 1 tablespoon pure orange extract

1 1/2 cups firmly packed frozen whipped topping that's been slightly thawed

2 cups coarsely crumbled pound cake (from above thawed cake) Garnishes:

4 thin pound cake wedges (from above thawed cake)

2 tablespoons orange marmalade mixed with

1 1/2 teaspoons water

1 thin orange slice, cut along

1 segment from center through rind

1 small sprig lemon geranium, lemon verbana or mint