INGREDIENTS:
°1-2 store-bought or homemade angel cakes
°1 x 3.4 oz instant vanilla pudding
°1 1/2 cup milk
°1 cup plain Greek yogurt
°1 x 21 oz. cherry pie filling, divided
°1 container 8 oz frozen whipped topping, thawed
°Almond splinters, garnish as needed (toasted, optional)
*INSTRUCTIONS
Cube angel cake(s) in bites.
In large bowl, whisk together pudding mixture and cold milk, then stir in Greek yogurt until smooth
Divide 1/2 cake cubes evenly in a 9-13-inch baking dish and garnish with 2/3 cherry pie filling.
Top with the remaining cake cubes, pour the pudding mixture over the cake and gently spread into a uniform layer.
Use a rubber or offset spatula to spread the frozen whipped filling over the pudding layer, then pour the remaining cherry pie filling over the pudding and sprinkle with the slivered almonds.
Place the baking dish in the refrigerator and let stand for 3 hours or more, or overnight.
ENJOY!
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