Pronto Pineapple Pound Cake - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) container Cool Whip, thawed
1 (3 1/2 ounce) package vanilla instant pudding mix
1 package frozen pound cake, thawed
1/3 cup almond flavored liqueur (or 1/3cup pineapple juice combined with 1/2 tsp almond extract)
1/4 cup toasted sliced almonds

Preparation

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 almond slices.