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Begin by preparing the pudding. In a bowl, combine the instant vanilla pudding with the milk and whisk until smooth. Allow it to set for about 15 minutes.
Next, cut the angel food cake into bite-sized cubes and set them aside.
In an 8x8-inch square baking dish, layer half of the cubed angel food cake evenly across the bottom. Gently press it down.
Spoon half of the cherry pie filling over the cake layer.
Add the remaining half of the cubed cake on top of the cherry filling.
Spread the vanilla pudding mixture over the cake layer, followed by the thawed whipped topping.
Dollop the rest of the cherry pie filling on top and use a knife to create a marbled effect by swirling it gently.
Refrigerate the dessert for at least 4 hours before serving, or overnight for best results.
If desired, sprinkle sliced almonds on top before serving. When slicing, wipe the knife between cuts for neat pieces.