• 1 angel food cake
• 1 small pkg. instant vanilla pudding
• 1 1/2 c. milk
• 6 oz. peach yogurt
• 1/3 c. slice almonds, toasted
• 21 oz. can of peach pie filling
• 1 8 oz. container of cool whip

Trim crust from angel food cake and tear into bite sized pieces. Beat instant pudding mix and stir in yogurt. In a 9x13" pan, layer half of the angel food pieces, then half of the peach pie filling, and half of the pudding mixture. Repeat layers. Garnish with sliced almonds. Refrigerate 4 hours before serving.