Step 1

Cube angel food cake(s) into bite-sized pieces.

Step 2

In a large bowl, whisk together pudding mix and cold milk, then fold in greek yogurt until smooth and combined.

Step 3

Spread 1/2 cake cubes into an even layer in a 9x13-inch baking dish, then top with 2/3 cherry pie filling.

Step 4

Top with remaining cake cubes, the pour pudding mixture over cake and spread gently into and even layer.

Step 5

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.

Step 6

Place baking dish in refrigerator and let set for 3+ hours, or overnight.