Instructions:
Cut the cooled angel food cake into 1-inch cubes.
Arrange half of the cake cubes evenly in the bottom of a 9×9-inch cake pan.
Spread ⅔ of the cherry pie filling evenly over the cake layer.
Layer the remaining cake cubes over the cherry pie filling.
In a medium bowl, whisk together the pudding mix, milk, and sour cream until smooth (about 2 minutes). Spread the mixture evenly over the cake layers.
Spread the Cool Whip evenly over the pudding layer. Spoon and spread the remaining cherry pie filling on top.
Chill in the fridge for 4-5 hours before serving.
Optionally, sprinkle sliced almonds on top just before serving for added texture and flavor.
Enjoy!
