STEP 1

In a bowl, whisk together the vanilla pudding, milk, and sour cream. Set aside.

STEP 2

Cut the angel food cake into cubes and then layer half of it into the bottom of a baking dish.

STEP 3

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

STEP 4

Spread all of the vanilla pudding mixture over the cake layer and then top it with whipped topping.

STEP 5

Drop spoonfuls of pie filling over the cake. Swirl the pie filling around.

STEP 6

Refrigerate uncovered to chill for 4-6 hours. Sprinkle with slivered almonds. Enjoy!