Step 1

Slice the angel food cake into bite-sized chunks.

Step 2

In a large bowl, stir the pudding mix and cold milk until combined. Gently mix in the Greek yogurt until well-blended.

Step 3

Layer half of the cake slices into a 9x13-inch baking dish or a trifle pan. Top with 2/3 of the cherry pie filling.

Step 4

Top with the remaining cake slices. Spread the pudding-yogurt mixture evenly over the cake.

Step 5

Spoon the thawed whipped topping over and spread evenly. Top with the remaining cherry pie filling and sprinkle with almonds if using.

Step 6

Refrigerate the cake for at least 3 hours before serving. Enjoy!