Step 1

In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth and fully incorporated and it begins to thicken. Set aside.

Step 2

Cut the angel food cake into 1-inch cubes and then evenly layer half of it into the bottom of the baking pan.

Step 3

Spread about ⅔ of the strawberry pie filling on top and then layer the remaining angel food cake over it.

Step 4

Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip.

Step 5

Using a spoon, drop spoonfuls of the remaining strawberry pie filling over the cake. You can spread it around and make some swirls if you desire.

Step 6

Place in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.

Step 7

Right before serving, sprinkle with slivered almonds. Enjoy!