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.
Sweet Surprises: Uncovering Hidden Treasures in Grandpa’s Old Apiary
ABC’s CEO Announces: “It’s Finally Time for Us to Cancel the Worst Show on TV, ABC’s The View!”
90-year-old Joan Collins stuns in sizzling swimsuit photo
Clean toilet: grandma’s remedy that cleans and perfumes it!
Homemade Kebab with Onion Marinade and Ketchup Sauce
White Texas Almond Sheet Cake