Whisk the vanilla pudding mix and cold milk together in a bowl until thick, about 3 minutes.
Fold the sour cream gently into the thickened pudding.
Layer half of the cubed angel food cake in the bottom of a 9x13 inch dish.
Spoon two-thirds of the cherry pie filling evenly over the cake.
Spread the pudding mixture over the cherry layer.
Top with remaining cake cubes and the rest of the cherry filling.
Smooth whipped topping over the entire dish and sprinkle with almonds.
Chill in the refrigerator for at least 4 hours before serving.
