1 (20 oz.) can crushed pineapple in juice
1 (8 oz.) frozen whipped topping, thawed
1 (16 oz.) frozen pound cake, thawed
1 (4 serving size) pkg. instant vanilla pudding
1/3 c. pineapple juice & 1/2 tsp. almond extract (drizzle)

Combine pineapple, whipped topping and pudding mix. Cut cake lengthwise in thirds. Drizzle with juice mixture. Spread one-third pudding mix on all layers. Chill 30 minutes. Sprinkle with almonds.

Serves 12.