Step 1

Lightly spray a 9x9-inch glass baking dish with cooking spray. Set it aside.

Step 2

Layer half of the cubed angel food cake on the bottom of the prepared baking dish.

Step 3

Evenly spread ⅔ of the strawberry pie filling on top of the cubed angel food cake.

Step 4

Layer the remaining angel food cake cubes on top of the strawberry pie filling.

Step 5

Using a medium-sized mixing bowl, whisk together the cold milk and the sour cream until the mixture is well incorporated and no lumps are visible.

Step 6

Whisk in the instant pudding mix and continue whisking until the mixture is smooth and just beginning to thicken.

Step 7

Evenly spread the milk mixture over the top of the angel food cake cubes.

Step 8

Using an offset spatula, evenly spread the thawed whipped topping.

Step 9

Spoon the remaining strawberry pie filling in dollops across the whipped topping. Using a butter knife, gently swirl the pie filling.

Step 10

Cover tightly and chill in the refrigerator for at least 8 hours or overnight. Keep the cake in the fridge until you are ready to serve.