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Cut angel food cake into cubes. Set aside.
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In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.
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In a 13×9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.
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Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.
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Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.
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Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.
LIRE LA SUITE..