Prepare the Base Layer: Cut the angel food cake into 1 inch cubes. Evenly distribute half of the cake cubes in the bottom of a 9×9 baking dish, creating a solid base layer for your dessert.
Add Cherry Filling: Spoon approximately two-thirds of the canned cherry pie filling over the cake cubes. Spread it evenly, ensuring the cherries are distributed throughout the layer for consistent flavor in every bite.
Add Second Cake Layer: Evenly arrange the remaining cake cubes over the cherry filling layer, creating a second complete layer of cake.
Prepare the Pudding Mixture: In a medium mixing bowl, combine the milk, heavy cream, and sour cream. Use a whisk or a handheld mixer on low speed to thoroughly blend these ingredients until smooth and fully incorporated.
Add Pudding Mix: Sprinkle the instant French vanilla pudding mix over the milk mixture and whisk or mix until the pudding begins to thicken to a yogurt-like consistency. This creates the creamy middle layer that will add richness to your dessert.
Layer the Pudding: Spread the thickened pudding mixture evenly over the second layer of cake cubes, making sure to cover the entire surface.
Add Whipped Topping Layer: Carefully spread the entire container of thawed whipped topping over the pudding layer, creating a smooth, even surface.
Create Cherry Topping: Dollop the remaining cherry pie filling on top of the whipped topping layer. Using a spoon, kitchen knife, or bamboo skewer, gently swirl a pattern in the cherry pie filling for visual appeal.
Garnish: Sprinkle the thinly sliced almonds over the top of the cherry pie filling for added texture and a decorative finish.
Chill and Serve: Cover the dessert with plastic wrap and refrigerate for at least 4 hours. The longer it chills, the more the flavors will meld together. Keep refrigerated until ready to serve.
