Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the angel food cake mix with the required water as per the package instructions. Stir gently until just combined—avoid over-mixing. Pour the batter into an ungreased 9×13 inch baking pan, then bake for 30-35 minutes or until the cake is golden and springs back when lightly pressed. Allow it to cool completely in the pan on a wire rack.

Once the angel food cake has cooled completely, use a serrated knife to slice it into 1-inch cubes. This will make for easier layering in your Heaven on Earth Cake. Take half of the cake cubes and layer them evenly in the bottom of a clean, ungreased 9×9 inch dish, creating a sturdy base for the dessert.

Spread 2/3 of the strawberry pie filling over the layer of cake cubes, ensuring that it covers them well. Use a spatula or the back of a spoon to create an even layer.

Add the remaining cake cubes on top of the strawberry filling layer. Arrange them in a single layer to provide a solid foundation for the creamy pudding layer to come.

In a medium-sized mixing bowl, beat the softened cream cheese until smooth and free of lumps. Gradually add the vanilla pudding mix, whole milk, and a splash of lemon juice, mixing well until fully combined and creamy.

Gently pour the cream cheese mixture evenly over the layered cake and strawberry filling, making sure to cover all visible areas.

Cover the dish with plastic wrap or a lid, and refrigerate the cake for at least 3-4 hours, or overnight if possible.

Once chilled, remove the cake from the refrigerator. Spread the remaining Cool Whip over the top and evenly distribute the last bits of strawberry filling over the Cool Whip, garnishing the top with sliced almonds if desired.

Cut the chilled Heaven on Earth Cake into squares and serve cold for the best flavor experience.