1 can (20 oz.) crushed pineapple in juice
1 (8 oz.) carton frozen Cool Whip, thawed
1 pkg. (4 serving size) instant vanilla pudding mix
1 (16 oz.) frozen pound cake, thawed
1/3 c. pineapple juice
1/2 tsp. almond extract
Sliced toasted almonds (optional) for garnish

Mix together, undrained pineapple, Cool Whip and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with pineapple juice and almond extract (mixed together). Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted almonds.