Cut the angels cake into cubes. Sit aside.

In a bowl, whisking jointly the pudding blend / milk / sour cream / & vanilla extract . Sit apart .

In a 13 * 9 baking dish, placing half of cake cubes in bottom of pan.

Placing half a spoonful of cherry pie filling on top of cake.

Repeat the cake layer.

Pour pudding on surface of cake & divide it evenly.

Spoon the cool whip over the pudding layer.

Place the remaining pie filling on top.

Putting cake in fridge for 4 h or .

Sprinkle the almonds on top when ready to serve.

Enjoy !