1 (2 oz.) can crushed pineapple in juice
1 (8 oz.) carton whipped topping, thawed
1 (4 serving) pkg. instant pudding mix
1 (16 oz.) pkg. frozen pound cake, thawed
1/3 c. pineapple juice
1/2 tsp. almond extract
Dole slied pineapple (optional garnish)
1/4 c. sliced almonds, toasted

Combine undrained pineapple, whipped topping and pudding. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with pineapple juice and almond mixture. 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 sliced, if desired. Serves 12.