Preparation

• Prepare the angel food cake as directed on the package. Cut into 1-inch cubes.
• Place half of the cake cubes in an un-greased 9×9 inch baking dish.
• Spread about ⅔ of the strawberry pie filling over the cake layer.
• Add remaining cake cubes on top of the filling.
• In a medium bowl, blend softened cream cheese until smooth.
• Mix in pudding mix, whole milk, and optional lemon juice until fully combined.
• Pour the pudding mixture over the layered cake and filling.
• Cover with plastic wrap and refrigerate for 3-4 hours until set.
• Spread Cool Whip over the top and add remaining strawberry filling.
• Optionally garnish with sliced almonds before serving.