• Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)
  

Pudding

• In a large bowl combine vanilla pudding, milk, and heavy cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.
  

Assemble the Dessert

• In a 9x13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.
• Drop half of the cherry pie filling over top of the angel food cake cubes.
• Spoon vanilla pudding over the filling and spread evenly.
• Arrange the other half of the angel food cake cubes on top of the vanilla pudding layer.
• Carefully spread the remaining cherry pie filling over the angel food cake cubes.
• Top it off with the whipped topping and slivered almonds (optional).
• Place in the refrigerator for 3-4 hours. Serve cold.