Cake from heaven on earth

Instructions:
Preparing the cake and pudding: Cut the angel food cake into small cubes and set aside. In a medium bowl, whisk together the instant cheesecake pudding mix, 350 ml milk, 250 ml heavy cream, and 1 teaspoon vanilla extract until smooth. Set this mixture aside.
Assembling the first layer: In a 33 x 23 cm baking dish, arrange half of the cake cubes in an even layer on the bottom. Pour half of the cherry pie filling over the cake cubes.
Assembling the second layer and pudding: Repeat with the remaining cake cubes. Pour the cheesecake pudding mixture over the top of the cake, spreading it evenly to cover the layer. Place the tub of chilled whipped cream on top of the pudding layer and spread it evenly. Spoon the remaining cherry pie filling over the whipped cream.
Let cool and serve: Place the cake in the refrigerator for at least 4 hours, or until set and the flavors have melded. Just before serving, sprinkle with a tablespoon of toasted slivered almonds (optional).

Enjoy this easy, impressive, and heavenly dessert!