1 (10 1/2 oz.) angel food cake
1 (3 1/2 oz.) lemon instant pudding mix
1 (21 oz.) can blueberry pie filling
1 (8 oz.) Cool Whip, thawed
2 tbsp. slivered almonds, toasted

Cut cake into 1/2 inch cubes, arrange on a 2 quart dessert bowl. Prepare pudding mix according to package directions, pour over cake cubes. Spoon pie filling over pudding and spread whipped topping over pie filling. Chill. Sprinkle with toasted almonds.