1 box of angel food cake
1 package (3.4 oz.) instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
1 can (21 oz.) cherry pie filling
1 container (8 oz.) Cool Whip
1 tablespoon toasted almond slivers
Prepare angel cake according to package instructions
Allow to cool and cut into cubes.
In a bowl, combine milk pudding, milk and sour cream and beat until smooth. Set aside.
In a 9×13 baking dish, arrange 1/2 layer of cake cubes in a single layer.
Pour 2/3 of the cherry pie over the cake.
Place the remaining half of the cake on top of the pie filling.
Place the pudding on the cake and spread evenly.
Pour and spread the whipped topping over the pudding layer.
Top the cake with the remaining pie filling and toasted almonds.
Place in the fridge for about 4 or 5 hours.