Step 1

Cut the cooled angel food cake into cubes about 1” in size.

Step 2

Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan (metal or glass).

Step 3

Spread ⅔ of the cherry pie filling evenly over the cake.

Step 4

Layer the last half of the cake cubes over the cherry pie filling.

Step 5

In a medium bowl, stir together the pudding mix, milk and sour cream until smooth (about 2 minutes). Spread evenly over the top of the cake.

Step 6

Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.

Step 7

Place in the fridge and let chill 4 to 5 hours before serving.

Step 8

Sprinkle slivered almonds on top of the cake before you serve it (optional)