Cube angel food cake(s) into bite-sized pieces.
In a large bowl, whisk together pudding mix and cold milk, then fold in greek yogurt until smooth and combined.
Spread 1/2 cake cubes into an even layer in a 9×13-inch baking dish, then top with 2/3 cherry pie filling.
Top with remaining cake cubes, the pour pudding mixture over cake and spread gently into and even layer.
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.
Place baking dish in refrigerator and let set for 3+ hours, or overnight.
Advertisement:
Thanks for your SHARES!
CHICKEN POT PIE BAKE
Walking Taco Casserole
Effective DIY Ant Killing Solution: How to Make and Use It Safely
Millefeuille: The Classic Recipe for a Fragrant and Delicious Dessert – 5 Layers of Heavenly Flavor
PHILLY CHEESESTEAK CASSEROLE
Quick Wit and Unexpected Outcomes
Breaking: Jason Aldean Refuses to Let Jack Black On Stage, “Never With This Woke Creep”
How to Clean and Disinfect Your Mattress Naturally?
ROTISSERIE CHICKEN AND STUFFING CASSEROLE










