1 lb. – pound cake 1 small pkg. – vanilla instant pudding 1 c. – milk ½ tsp. – almond extract 8 oz. – Cool Whip 1 can – crushed pineapple, drained ½ c. – toasted almonds
Cut cake in thirds lengthwise. Whisk together the next 4 ingredients for 1 minute until slightly thickened. Add can of crushed pineapple drained. Frost layers, sides and top of cake. Sprinkle almonds on top. Refrigerate for 1 hour.
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