1 (20 oz.) can crushed pineapple in juice
1 (8 oz.) carton whipped topping, thawed
1 pkg. (4 serving size) instant vanilla pudding mix
1 (16 oz.) pkg. frozen pound cake, thawed
1/3 c. almond flavored liqueur (or 1/3 c. pineapple juice + 1/2 tsp. almond extract)
Optional Garnish: sliced pineapple, 1/4 c. sliced almonds, toasted

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. 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, sliced almonds and garnish with pineapple slices. Serves 12.