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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.
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