1. Prepare the Cake Layers: Begin by slicing the angel food cake horizontally into three equal layers. This will form the base of your layered dessert masterpiece.
2. Mix the Pudding: In a bowl, whisk together the instant vanilla pudding mix and milk until well blended. Add in the sour cream and stir until the mixture is smooth.
3. Layer the Cake: Place the bottom layer of angel food cake on your serving plate. Spread a layer of the pudding mixture over it, followed by half of the cherry pie filling. Place the second layer of cake on top and repeat the process with the remaining pudding mixture and cherry pie filling. Crown it with the final layer of angel food cake.
4. Frost: Generously frost the entire cake with Cool Whip, ensuring a smooth and even coverage.
5. Garnish (Optional): For an extra touch of elegance, sprinkle sliced almonds over the top of the cake.
6. Chill: Refrigerate the cake for at least 2 hours before serving. This chilling time allows the flavors to meld together and the pudding to set, making it easier to slice.

Serving and Storage

Slice this heavenly cake and serve as a stunning finale to any meal. Each slice, at approximately 320 kcal, offers a guilt-free indulgence. The cake serves 12, making it perfect for gatherings or ensuring leftovers for a sweet treat throughout the week. Store any remaining cake in the refrigerator, covered, to keep it fresh and delicious.