INGREDIENTS:

1-2 store-bought angel food cakes, or

homemade

1 (3.4 oz.) instant vanilla pudding mix

1 1/2 cups milk

1 cup plain Greek yogurt

1 (21 oz.) can cherry pie filling, divided

1 (8 oz.) container frozen whipped topping,

thawed

Almond slivers, garnish, as needed (toasted,

optional)

PREPARATION:

Step1: Cube angel food cake(s) into bite-sized

pieces.

Step2: In a large bowl, whisk together

pudding mix and cold milk, then fold in

Greek yogurt until smooth and combined.

Step3: Spread 1/2 cake cubes into an even

layer in a 9×13-inch baking dish, then top

with 2/3 cherry pie filling.

Step4: Top with remaining cake cubes, the

pour pudding mixture over cake and spread

gently into and even layer.

Step5: Use a rubber or offset spatula to

spread frozen whipped topping over pudding

layer, then drizzle remaining cherry pie

filling on top of the pudding and sprinkle

with slivered almonds.

Step6: Place baking dish in refrigerator and

let set for 3+ hours, or overnight.