Heaven on Earth Cake

Instructions

Cut the angel food cake into 1-inch cubes using a serrated knife in a sawing motion to avoid flattening the cake.

Spread half of the angel food cake chunks in one even layer in the bottom of a 9×13 baking dish.
Dollop about ⅔ of the strawberry pie filling on top of the angel food cake. Using an angled spatula, spread it out as evenly as possible.

Dollop the vanilla pudding on top of the strawberry pie filling. Clean off the angled spatula and spread the pudding out as even as possible.
Add the remaining angel food cake chunks to the top of the vanilla pudding, making sure to evenly distribute the pieces.

Dollop the cake chunks with the whipped topping. Clean off the angled spatula and spread the whipped topping evenly over top of the cake.

Using a spoon, add dollops or drizzle, if possible, the remaining strawberry pie filling over the cake. You can grab a butter knife and make some swirls with the pie filling.

Place the dessert in the refrigerator uncovered to chill for 6 hours or preferably overnight. Overnight allows the layers to set up and the cake to be moist.
Right before serving, sprinkle with slivered almonds.