Step 1

Bake angel food cake according to package's directions. Allow to cool and cut into cubes.

Step 2

In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.

Step 3

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

Step 4

Spoon 2/3 of cherry pie filling over cake.

Step 5

Place the remaining 1/2 of the cake on top of the pie filling.

Step 6

Spoon pudding over cake and spread evenly.

Step 7

Spoon and spread whipped topping over the pudding layer.

Step 8

Garnish cake with the remaining pie filling and toasted almonds.

Step 9

Chill for about 4 to 5 hours. Cut into servings.