°1-2 stored-bought angel food cake
°1 (3.4 oz) instant vanilla pudding mix
°1 1/2 cups milk
°1 cup plain greek yogurt
°1 Cherry Pie Filling (21 oz) can
°1 container (8 oz) whip cream, frozen
°Almond slices, garnish as needed (toasted, optional)

* Preparation

Cake Cubes (Moulds) Angel food Cubes into bite-size pieces.
In a large bowl, whisk together the pudding mixture and cold milk, then add the Greek yogurt until smooth and smooth.
Spread ½ cup cake in an even layer in a 9" x 13" baking dish, and place 2/3 of the cherry pie filling on top.
Cover with remaining cake cubes, pour pudding mixture over cake and spread gently in an even layer.
Use a rubber spatula or spatula to spread the frozen whipped topping over the pudding layer, then sprinkle the remaining cherry pie filling over the pudding and sprinkle with chopped almonds.  
Place the baking dish in the refrigerator and leave it for 3 hours or overnight.

Enjoy !