1-2 store-bought angel food cakes, or homemade
1 (3.4 oz.) instant vanilla pudding mix
1 1/2 cups milk
1 cup plain Greek yogurt
1 (21 oz.) can cherry pie filling, divided
1 (8 oz.) container frozen whipped topping, thawed
Almond slivers, garnish, as needed (toasted, optional)
-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.

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