Slice the angel food cake into 1-inch cubes. Evenly arrange half of the cubes in the bottom of a 9×9-inch baking dish for a sturdy base that soaks up the flavors.

Spoon approximately two-thirds of the cherry pie filling evenly over the cake cubes. This layer adds a sweet tang that contrasts beautifully with the fluffy cake.

Place the remaining angel food cake cubes uniformly atop the cherry filling. This creates the second layer, setting the stage for the creamy mixture to come.

Whisk together whole milk, heavy cream, and sour cream until fully blended in a medium bowl. Make sure it's smooth for a delicious fusion of flavors.

Sprinkle the instant French vanilla pudding mix over the dairy blend. Whisk continuously until the mixture thickens to a yogurt-like consistency, about 2-3 minutes.

Evenly spread the thickened pudding mixture over the top layer of cake cubes, making sure to cover all the cake for maximum indulgence.

Carefully spread the thawed whipped topping over the pudding layer. This light and airy layer will balance out the richness below.

Dollop the remaining cherry pie filling onto the whipped topping. Gently swirl using a spoon, knife, or skewer to create a beautiful marbled effect.

Sprinkle the thinly sliced almonds evenly across the top of the cherry filling layer.

Cover the dish with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld.