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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.
