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In a large bowl whisk together vanilla pudding mix, whole milk, sour cream, vanilla extract, and salt in a large bowl until slightly thickened and smooth, about 1 minute.
Gently fold in angel food cake pieces.
Place half of the pudding mixture in the bottom of a 2 ½- to 3-qt. baking dish in an even layer.
Spread 1 cup pie filling over top.
Top with remaining pudding mixture and spread in an even layer.
Spread thawed whipped topping over pudding layer.
Dollop remaining cherry pie filling overtop.
Using a toothpick or knife, swirl pie filling into the whipped topping.
Refrigerate, uncovered, for at least 3 hours or up to overnight.
Garnish with sliced almonds and lime zest, if desired.