1. 1. Prepare Angel Food Cake: Cube the 1-2 store-bought angel food cake(s) (or homemade) into bite-sized pieces. Set aside.
   2. Make Pudding Mixture: In a large bowl, whisk together the 1 (3.4 oz.) instant vanilla pudding mix and 1 ½ cups cold milk until well combined and the pudding begins to thicken. Gently fold in the 1 cup plain Greek yogurt until the mixture is smooth and fully combined.

1. 1. First Layering: Spread approximately half of the cubed angel food cake pieces into an even layer in a 9×13-inch baking dish. Top this cake layer with about 2/3 of the 1 (21 oz.) can cherry pie filling, spreading it evenly.
   2. Second Layering: Top the cherry pie filling with the remaining cake cubes, spreading them out. Carefully pour the prepared pudding mixture over the top of the cake cubes and gently spread it into an even layer, ensuring it fills any gaps between the cake pieces.
   3. Final Topping & Garnish: Use a rubber spatula or an offset spatula to spread the 1 (8 oz.) container thawed frozen whipped topping evenly over the pudding layer. Drizzle the remaining 1/3 of the cherry pie filling decoratively on top of the whipped topping layer. Sprinkle with almond slivers for garnish. (Optional: toast the almond slivers lightly in a dry pan for a few minutes until fragrant and golden before sprinkling for extra flavor and crunch).

1. Chill & Set: Place the baking dish in the refrigerator and let the Heaven on Earth Cake set for at least 3 hours, or ideally, overnight. This chilling time allows the pudding to fully set and the flavors to meld beautifully.

Enjoy this easy, elegant, and utterly delicious dessert!