1 (20 oz.) crushed pineapple in juice
1 (8 oz.) whipped topping (thawed)
1 pkg. (4 serving) instant vanilla pudding
1 pkg. frozen pound cake
2/3 c. pineapple or orange juice
Cool Whip
1/4 c. pecans

Combine pineapple with juice, whipped topping, pudding mix and 2/3 cup juice. Let stand 5 minutes. Cut cake lengthwise into thirds. Spread 1/3 pudding mixture on bottom cake. Add 2nd layer of cake and repeat with pudding. Ending top layer with pudding. Chill 30 minutes. Icing: Cool Whip and garnish with pecans.