Step 1

Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)

Step 2

In a large bowl combine vanilla pudding, milk, and heavy cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.

Step 3

In a 9x13 baking dish, arrange 1/2 of the angel food cake cubes in a layer.

Step 4

Drop half of the cherry pie filling over top of the angel food cake cubes.

Step 5

Spoon vanilla pudding over the filling and spread evenly.

Step 6

Arrange the other half of the angel food cake cubes on top of the vanilla pudding layer.

Step 7

Carefully spread the remaining cherry pie filling over the angel food cake cubes.

Step 8

Top it off with the whipped topping and slivered almonds (optional).

Step 9

Place in the refrigerator for 3-4 hours. Serve cold.