Make the Pudding Mixture:

In a medium bowl, whisk together the pudding mix and cold milk for 1–2 minutes until it begins to thicken. Stir in the sour cream until smooth and creamy. Set aside.

Layer the Cake:

In a 9x13-inch baking dish, spread half of the angel food cake cubes evenly on the bottom.

Add Cherry Layer:

Spoon about 2/3 of the cherry pie filling over the cake layer.

Pour Pudding Mix:

Spread the vanilla pudding mixture evenly over the cherry layer.

Add Remaining Cake Cubes:

Scatter the rest of the angel food cake over the pudding layer.

Top with Whipped Topping:

Spread the whipped topping over the entire dessert, smoothing out the top.

Finish & Chill:

Drizzle remaining cherry pie filling (or all of it if you prefer it more fruity) over the top and garnish with almonds or chocolate shavings if using. Cover and refrigerate for at least 2 hours—best if chilled 4 hours or overnight.

Serve Cold:

Slice and serve directly from the dish. Enjoy every light and luscious bite!