Step 1

Cut angel food cake into cubes. Set aside.

Step 2

In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.

Step 3

In a 13x9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.

Step 4

Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.

Step 5

Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.

Step 6

Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.