pineapple layer cake

1 (20 ounce) can crushed pineapple in juice
8 ounces Cool Whip
1 small box instant vanilla pudding
1 (16 ounce) frozen pound cake, thawed
1/3 cup almond liqueur
1/4 cup sliced almonds

Combine undrained pineapple, whipped topping and pudding mix. Cut cake into thirds lengthwise. Drizzle cake with liqueur. Spread 1/3 pudding mixture over a cake layer. Top with 2nd cake layer. Repeat, ending with pudding. Chill 30 minutes.

Prior to serving sprinkle with almonds.