In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth. 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 2/3 of the strawberry pie filling on top 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. Using a spoon, drop spoonfuls of the remaining strawberry pie filling over the cake. Place in the refrigerator uncovered to chill for 4-6 hours. Right before serving, sprinkle with slivered almonds.

An easy to make, no-bake dessert the kids can help make this Mother’s Day. Enjoy!