Preheat your oven to 350°F (175°C). In a mixing bowl, combine the angel food cake mix with water according to the package instructions. Pour the batter into an ungreased 9x13 inch baking dish. Bake for 30-35 minutes until golden brown and springs back when touched. Allow to cool completely.

Once cooled, carefully remove the cake from the pan and cut into 1-inch cubes.

In an ungreased 9x9 inch baking dish, place half of the cubed cake snugly together to form a base layer.

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

Layer the remaining cake cubes on top of the strawberry filling.

In a medium bowl, blend softened cream cheese until smooth. Gradually mix in the Jell-O vanilla pudding and whole milk to achieve a silky consistency, optionally adding lemon juice.

Pour the cream cheese mixture over the layered cake and strawberry filling, spreading it evenly.

Cover with plastic wrap and refrigerate for 3-4 hours, or until firm.

Spread Cool Whip on top, add remaining strawberry pie filling and sprinkle with sliced almonds if desired.