1 can (20 oz.) crushed pineapple in juice
1 carton (8 oz.) frozen whipped topping
1 pkg. (4 serving) instant vanilla pudding mix
1 frozen pound cake
1/3 c. almond flavor liqueur or 1/3 c. pineapple juice
1/2 tsp. almond extract
Dole slices + 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 toasted almonds and garnish with pineapple slices if desired. Serves 12.