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

Combine undrained pineapple, whipped topping and pudding. Mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. 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 sliced almonds and garnish with pineapple slices if desired.