Cube angel food cake(s) into bite-sized pieces.
In a large bowl, whisk together pudding mix and cold milk, then fold in greek yogurt until smooth and combined.
Spread 1/2 cake cubes into an even layer in a 9×13-inch baking dish, then top with 2/3 cherry pie filling.
Top with remaining cake cubes, the pour pudding mixture over cake and spread gently into and even layer.
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.
Place baking dish in refrigerator and let set for 3+ hours, or overnight.
Whenever I make this, my husband is over the moon; it’s his weakness.
Cranberry Bread Pudding
THE ULTIMATE HOMEMADE SALSA
Jenna Bush Hager’s Inheritance Makes The Headlines
To Pick up a New Girl, My Widower Dad Told Her I Was His Housekeeper, Not His Daughter – I Taught Him a Harsh Lesson
Cookies & Cream Cheesecake Deep-Fried Oreos
Candy Corn Cheesecakes: New York Rolls-Inspired Delight – A Sweet Halloween Twist!
Chicken Philly Cheesesteak Sandwich
My man loves this dish and now I can make it in the oven!
