1 (20 oz.) can crushed pineapple
1 (8 oz.) Cool Whip, thawed
1 pkg. instant vanilla pudding mix (4 serving size)
1 (16 oz.) frozen pound cake, thawed
1/3 c. almond flavored liqueur (or 1/3 c. pineapple juice & 1/2 tsp. almond extract)
1/4 c. sliced almonds, toasted

Combine undrained pineapple, Cool Whip and pudding mix in bowl. Let stand 5 minutes. Cut thawed cake lengthwise in three pieces. Drizzle cake with liqueur. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer and cover with 1/3 pudding mixture. Place last cake piece on top and cover with remaining 1/3 pudding mixture. Chill for at least 45 minutes. Sprinkle with the toasted almonds before serving.