1 can crushed pineapple in juice
1 carton (8 oz.) frozen whipped topping, thawed
1 pkg. (4 serving size) instant vanilla pudding
1 pkg. (16 oz.) frozen pound cake, thawed
1/3 c. almond flavored liquor
Optional garnish pineapple slices, 1/4 cup sliced almonds

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle liquor. Spread one third pudding mixture over bottom layer of cake. Top with second slice of cake. Repeat, layering ending with pudding. Chill 30 minutes. Sprinkle with toasted almonds and pineapple slices. Serves 12.