Start by preparing the vanilla pudding layer: Whisk together the vanilla pudding mix, cold milk, and sour cream in a medium mixing bowl, until smooth and fully incorporated. As you whisk, the mixture should get thicker. Set aside.

Prepare the cake layer: Cut the angel food cake into 1-inch cubes and divide the quantity in half. Add first half as an evenly layer into the bottom of the baking pan (9×13 baking pan), trifle bowl or in any dish you wish to assemble the cake.

Spread about ⅔ of the strawberry pie filling on top and then layer the remaining angel food cake over it.

Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip.

Using a spoon, drop spoonfuls of the remaining strawberry pie filling over the cake. You can spread it around and make some swirls if you desire.

Place in the refrigerator uncovered to chill for at least 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.

Right before serving it with a large serving spoon, sprinkle with slivered almonds and add some fresh fruit next the a slice of the cake.