1 (20 oz.) can crushed pineapple
1 (8 oz.) carton frozen whipped topping, thawed
1 (4 serving) pkg. instant vanilla pudding
1 (16 oz.) frozen pound cake, thawed (Sara Lee family size)
6 tbsp. Amaretto (or 1/3 cup pineapple juice with 1/2 tsp. almond extract)
1/4 c. sliced toasted almonds

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake horizontally in thirds. Drizzle each layer with 2 tablespoons Amaretto. Spread one third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding mix. Sprinkle with almonds. Freeze before slicing for easier slicing. Serves 12.