1 (12 oz.) pound cake cut into 1/2 inch thick slices
1/3 c. almond liqueur
2 (21 oz.) cans cherry pie filling
4 c. vanilla pudding
3 c. whipped cream

Line bottom of 3 1/2 qt. triffle bowl with cake, brush with liqueur. Top with 1 c. filling, 1 c. pudding, repeat layers 3 times and chill for 3 hours. Top with cream and optional almonds.