Ingredients:

  • 1 lb angel food cake, cubed into 1-inch pieces
  • 1 cup cold whole milk
  • 1 package (3.4 oz) sugar-free vanilla instant pudding mix
  • 1 cup plain full fat Greek yogurt, chilled
  • 1 tsp pure vanilla extract
  • 2 cups fresh pitted cherries, halved
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1/2 cup sliced almonds, toasted

Instructions:

  1. Dice the angel food cake into uniform 1-inch cubes.
  2. In a small bowl, toss the halved cherries with lemon juice.
  3. Combine cold milk, sugar-free pudding mix, and vanilla extract in a bowl; whisk vigorously for 1 minute until the mixture begins to thicken.
  4. Fold in the Greek yogurt using a spatula until the texture is velvety and smooth.
  5. Spread half of the cake cubes across the bottom of a 9x13 inch glass baking dish.
  6. Pour half of the pudding mixture over the cake and scatter half of the cherries evenly over the cream.
  7. Repeat the cake and pudding layers.
  8. Whip the heavy cream and powdered sugar until stiff peaks form, then spread across the top in soft swirls.
  9. Sprinkle the toasted almonds over the surface.
  10. Refrigerate for at least 4 hours or overnight until firmly set.