In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth and fully incorporated and it begins to thicken. Set aside.
Cut the angel food cake into 1-inch cubes and then evenly layer half of it into the bottom of the baking pan.
Spread about ⅔ of the pie filling on top of the cake and then layer the remaining angel food cake over it.
Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip. Make sure to spread them over the top of the entire cake.
Drop spoonfuls of the remaining pie filling over the cake. You can use a butter knife or a skewer to swirl the pie filling around. Try to make sure each slice will get a good amount.
Place in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.
Right before serving, sprinkle with slivered almonds. Enjoy!
Notes
NOTE: If doubling the recipe, use a 10x15 baking pan and these measurements for ingredients:
5.1 ounce packet instant vanilla pudding
2 cups whole milk
1 ½ cups sour cream OR greek yogurt
2 14 ounce store bought angel food cake, cut into 1-inch cubes
32 ounce can blueberry pie filling
12 ounce Cool Whip
3 tablespoons almond slivers
Refrigerate leftovers in an airtight container for up to 2 days.