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Use a serrated knife to cut the angel food cake into 1-inch square chunks. 13 ounces prepared Angel food cake
Using a deep dish 8x8” square baking dish, evenly layer half of the angel food cake chunks into the bottom of the pan.
Spread half of the cherry pie filling over the angel food cake. Place the remaining angel food cake chunks into an even layer over the cherry pie filling. 21 ounces cherry pie filling
In a mixing bowl, add the dry instant vanilla pudding mix, milk, and sour cream. Stir with a wire whisk, for 1-2 minutes, until it's thoroughly combined, smooth, and thick. Spread the pudding mixture over top the angel food cake layer. 1 box instant vanilla pudding, 1 ½ cups 2% milk, 1 cup sour cream
Spread the Cool Whip into an even layer over top the pudding layer. Swirl the remaining cherry pie filling over top. 6 ounces Cool Whip whipped topping
Cover the cake with plastic wrap, foil, or a lid. Let it refrigerate for at least 2 hours or overnight. Garnish the top of the cake with almonds before serving if desired.