Ingredients:
Ingredient Quantity
Store-bought angel food cake(s) or homemade 1-2
Instant vanilla pudding mix 1 (3.4 oz.)
Milk 1 ½ cups
Plain Greek yogurt 1 cup
Cherry pie filling, divided 1 (21 oz.) can
Frozen whipped topping, thawed 1 (8 oz.) container
Almond slivers, garnish As needed (toasted, optional)
Instructions:
Prepare Angel Food Cake: Cube the 1-2 store-bought angel food cake(s) (or homemade) into bite-sized pieces. Set aside.
Make Pudding Mixture: In a large bowl, whisk together the 1 (3.4 oz.) instant vanilla pudding mix and 1 ½ cups cold milk until well combined and the pudding begins to thicken. Gently fold in the 1 cup plain Greek yogurt until the mixture is smooth and fully combined.
First Layering: Spread approximately half of the cubed angel food cake pieces into an even layer in a 9×13-inch baking dish. Top this cake layer with about 2/3 of the 1 (21 oz.) can cherry pie filling, spreading it evenly.
Second Layering: Top the cherry pie filling with the remaining cake cubes, spreading them out. Carefully pour the prepared pudding mixture over the top of the cake cubes and gently spread it into an even layer, ensuring it fills any gaps between the cake pieces.
