🥄 Step-by-Step Instructions:
1. Cube the Cake:
Cut the angel food cake into bite-sized cubes. Use one or two cakes depending on how thick you’d like your layers. Set aside.
2. Prepare the Creamy Filling:
In a mixing bowl, whisk the pudding mix with cold milk until slightly thickened. Fold in the Greek yogurt until silky smooth.
3. First Layer:
Arrange half of the cake cubes evenly in the bottom of a 9x13-inch dish. Spoon about two-thirds of the cherry pie filling over the cake and spread it evenly.
4. Second Layer:
Scatter the remaining cake cubes over the cherry layer. Gently pour the pudding mixture over the top and spread it out to cover all the cake.
5. Add the Final Touches:
Smooth the thawed whipped topping over the pudding layer with a spatula. Decorate with the remaining cherry pie filling. Sprinkle toasted almond slivers on top for a nutty crunch (optional but highly recommended).
6. Chill & Serve:
Refrigerate for a minimum of 3 hours—or even better, overnight. This allows the layers to meld beautifully for the best flavor and texture.
🍒 Why You’ll Love It:
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Effortless: No baking, no fuss.
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Beautifully layered: Makes a stunning presentation for guests.
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Deliciously light: A refreshing change from heavy desserts.
Serve chilled and enjoy every airy, fruity, creamy bite of this heavenly trifle!
