Step 1

In a medium bowl, whisk or beat together the instant vanilla pudding mix, half and half, and Greek yogurt until completely combined. Set aside for at least 5 minutes to thicken.

Step 2

Cut the angel food cake into 1 inch cubes.

Step 3

Take half of the angel food cake cubes and layer them on the bottom of a 9x13 inch baking dish.

Step 4

On top of the angel food cake layer, pour ½ of the pudding mix, followed by ⅔ of the cherry pie filling.

Step 5

Then add another layer of the remaining angel food cake cubes atop the cherry pie filling.

Step 6

Top with the remaining half of the instant vanilla pudding mix mixture.

Step 7

Spread the tub of whipped topping over the pudding to create an even top layer.

Step 8

Drizzle what’s left of the cherry pie filling evenly on top of the whipped topping layer.

Step 9

Sprinkle with sliced almonds.

Step 10

Refrigerate for at least 2 hours or until set and then plate and serve cold.