In a medium bowl, whisk together the pudding mix and cold milk until the mixture thickens. Then, stir in the sour cream until it is smooth and well combined. Set this mixture aside.
Take half of the angel food cake cubes and evenly distribute them in the bottom of a 9×13-inch dish.
Spoon half of the cherry pie filling over the layer of cake cubes.
Next, layer half of the pudding mixture over the cherries, using a spatula to smooth it out.
Repeat the layering process by adding the remaining cake cubes, followed by the rest of the pudding mixture.
Spread the whipped topping evenly over the top layer.
Finally, spoon the remaining cherry pie filling on top and sprinkle with sliced almonds, if you choose to use them.
