Prepare the Cream Layer:
In a medium bowl, whisk together the instant pudding mix and milk until it thickens (about 2 minutes).
Gently fold in the Greek yogurt and half of the whipped topping until smooth and well combined.
Layer the Trifle:
In a large trifle dish or glass bowl, start with a layer of angel food cake cubes.
Spread a layer of the pudding-yogurt mixture over the cake.
Spoon a layer of cherry pie filling on top.
Repeat the layers until you run out of ingredients, ending with the remaining whipped topping on top.
Garnish:
Sprinkle almond slivers over the top layer.
Optionally, add a few extra spoonfuls of cherry pie filling on top for a pretty finish.
Chill:
Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld.
Serving Suggestions:
Serve chilled in clear glasses for individual portions or directly from the trifle bowl.
This dessert is light, fruity, and perfect for summer gatherings, potlucks, or holidays.
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