1 (10 3/4 oz.) frozen pound cake, thawed
1 (3 1/2 oz.) chocolate instant pudding
1 (21 oz.) cherry pie filling
1 (8 oz.) whipped topping, thawed
2 tbsp. sliced almonds, toasted

Cut cake into 1/2 inch cubes, arrange in 2-quart bowl. Prepare pudding as directed, pour over cake. Pour pie filling over pudding layer. Spread topping over pie filling. Chill in refrigerator for few hours. Sprinkle on almonds. Serves 10.