Cut angel food cake into cubes.
Spread half of cake in the bottom on a 9x13 baking dish.
Spoon ⅔ of cherry pie filling over cake.
Spread remaining cake cubes over cherry layer.
To create cream layer, beat pudding, milk, and sour cream in a mixing bowl until it thickens.
Spread cream over cake layer.
Top with Cool Whip (whipped topping).
Spoon remaining pie filling over whipped topping.
Garnish with sliced almonds.