In a mixing bowl, whisk the pudding mix, cold milk, and Greek yogurt (or sour cream) until smooth and it starts to thicken. Set aside.

Cut the angel food cake into 1-inch cubes. Layer half of the cubes into a baking pan.

Spread about two-thirds of the strawberry pie filling on top of the cake layer. Add the rest of the cake cubes on top.

Pour the pudding mixture over the entire cake evenly, making sure to cover all the pieces.

Spread the Cool Whip on top, ensuring the entire cake is covered.

Drop spoonfuls of the remaining strawberry pie filling on the Cool Whip and gently swirl with a spoon for a fun design.

Place the cake in the refrigerator and chill for 4 to 6 hours, or even overnight for the best flavor.

Before serving, sprinkle sliced almonds over the top for an added crunch.