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- Prepare the cake: Cube the angel food cake(s) into bite-sized pieces.
- Make the pudding mixture: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding is smooth.
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- Add Greek yogurt: Fold the plain Greek yogurt into the pudding mixture until it is smooth and well combined.
- Layer the cake:
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- Spread half of the cubed angel food cake pieces evenly into the bottom of a 9×13-inch baking dish.
- Top the cake layer with ⅔ of the cherry pie filling, spreading it evenly.
- Layer the remaining cake cubes over the cherry pie filling.
- Pour the prepared pudding mixture evenly over the top layer of cake cubes, gently spreading it into an even layer.
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- Add whipped topping and garnish:
- Use a rubber or offset spatula to spread the thawed frozen whipped topping evenly over the pudding layer.
- Drizzle the remaining cherry pie filling over the whipped topping.
- Sprinkle the top with almond slivers (toasted, if desired) as a garnish.
