Begin by cutting the angel food cake into evenly sized 1-inch cubes. Try to keep them uniform so the layers distribute evenly.

Prepare a deep baking dish and ensure it is clean and dry before layering.

Add half of the cake cubes into the bottom of the dish, spreading them evenly to create the base layer.

Spoon about half of the strawberry or cherry pie filling over the cake cubes. Spread gently to cover most of the surface.

Add the remaining cake cubes on top, creating a second layer of soft sponge.

In a separate mixing bowl, add the instant vanilla pudding mix.

Pour in the cold milk and whisk for 1–2 minutes until the mixture begins to thicken.

Add the sour cream and vanilla extract to the pudding mixture.

Continue whisking until the mixture is smooth, creamy, and thick.

Let the pudding sit for about 3–5 minutes to fully set and thicken further.

Spread the pudding mixture evenly over the cake layers, making sure it fills gaps between the cake cubes.

Add the whipped topping over the pudding layer and spread it evenly using a spatula.

Spoon the remaining fruit filling on top of the whipped layer.

Use a spoon or knife to gently swirl the fruit for a marbled effect.

If desired, sprinkle sliced almonds or add fresh strawberries on top for extra texture and flavor.

Cover the dish tightly with plastic wrap or foil.

Place the cake in the refrigerator and chill for at least 6–8 hours, preferably overnight. This step is essential for allowing flavors to blend and the cake to soften perfectly.

Once chilled, remove from the fridge and let it sit for a few minutes before serving.

Slice into squares and serve chilled for the best texture and taste.