INGREDIENTS:

2 angel food cakes, you can use the store-bought version or you can prepare homemade cakes.

1 small box Of instant vanilla pudding mix.

1 1/2 C.Of milk.

1 C.Of plain Greek yogurt.

1 big can.Of 21oz.Of cherry pie filling.

1 medium container. Of frozen whipped topping, I used it thawed.

FOR GARNISH:

Almond slivers, I used it toasted.

Instructions:

Step 1:

I cubed the cakes into bite-sized bits, and I put them in a bowl.

Step 2:

I whisked the pudding mix with cold milk in a medium bowl, then I added in the Greek yogurt until smooth and mixed.

Step 3:

In a 9.13-inch baking dish, I spread the 1/2 cake cubes into an even layer and I covered it with 2/3 Of cherry pie filling.

Step 4:

I covered with the remaining cake cubes, and I spilled the mixture of pudding over the cake and carefully I spread it into even layers.

Step 5:

To scatter frozen whipped tops across the pudding layer, I used rubber or offset spatula, then I drizzled the remaining cherry pie filling on top of the pudding and sprinkle it with slivered almonds.

Step 6:

I put the baking dish in the fridge and let it sit for more than 3 hours or overnight.
This cake requires to be scooped into bowls or onto plates with a large serving spoon with all the cool whip, cream, and deep cherry filling.
Arrange your Angel food dessert in a TRIFLE PAN for an exquisite and spectacular treat! On the dessert table, it looks so pretty.

ENJOY IT!