1 (20 oz.) can crushed pineapple, in juice
1 (8 oz.) tub frozen whipped topping, thawed
1 pkg. (4 serving size) instant vanilla pudding
1 (16 oz.) pkg. frozen pound cake, thawed
1/3 c. pineapple juice plus 1/2 tsp. almond extract
Optional garnish: sliced pineapple (rings) & 1/4 c. sliced, toasted almonds

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with juice and extract 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 almonds and garnish with pineapple slices. Serves 12.