Pronto Pineapple Pound Cake

This is a quickie. With just a few ingredients you can present a desert that looks like you spent a lot longer than 10 minutes putting it together. Plus, it tastes wonderful.

• Ready In: 10 mins
• Serves: 10-12

Ingredients

• 1 (20 ounce) can crushed pineapple with juice
• 1 (8 ounce) container Cool Whip, thawed
• 1 (3 1/2ounce) 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

Directions

1. Combine undrained pineapple, whipped topping and pudding mix.
2. Let stand 5 minutes.
3. Cut cake lengthwise in thirds.
4. Drizzle with liqueur.
5. Spread 1/3 pudding mixture over bottom layer of cake.
6. Top with second layer.
7. Repeat layering, ending with pudding.
8. Chill 30 minutes.
9. Sprinkle with toasted almond slices.