Preheat your oven according to the angel food cake package instructions, typically around 350°F (175°C). In a large mixing bowl, combine the angel food cake mix with water, mixing on medium speed until the batter is fluffy, about 1-2 minutes. Pour the mixture into an ungreased tube pan and bake for the time specified on the package, usually about 30-35 minutes. Once golden, remove from the oven and let it cool upside down.

When the angel food cake has cooled completely, carefully run a knife around the edges to release it from the pan. Transfer the cake to a cutting board and slice it into 1-inch cubes using a serrated knife.

In a 9x9 inch baking dish, arrange half of the angel food cake cubes snugly at the bottom.

Spread 2/3 of the strawberry pie filling evenly over the layer of angel food cake cubes.

Add the remaining angel food cake cubes on top of the strawberry layer, gently pressing them down.

In a medium bowl, blend the softened cream cheese using an electric mixer until smooth and creamy. Gradually mix in the vanilla instant pudding and whole milk.

Pour the creamy mixture over the layered cake and use a spatula to gently spread it.

Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for 3-4 hours, or overnight.

Once chilled, spread a generous layer of Cool Whip over the top of the cake. Drizzle the remaining strawberry filling over the Cool Whip, and sprinkle sliced almonds on top if desired.