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.
HOMEMADE CHEESY GARLIC BREADSTICKS
Crispy Meatballs with Cheesy Mashed Potatoes
Cheese Ball with Creamed Beef Bits
Chiefs’ Coach Andy Reid Criticizes Taylor Swift: “You’re Not A Good Role Model”
Savory Pita Bread Rolls with Mortadella and Cheese
Vanilla Custard with Chocolate
APPLE CIDER DOUGHNUT CAKE
DIY Miracle Cleaner: Transform Your Kitchen with This Easy Grease-Busting Recipe
Girl Strolls Through Supermarket with Mom, Spots Her ‘Missing’ Photo on Milk Carton – Story of the Day