In a medium bowl, whisk together the vanilla instant pudding mix, cold whole milk, and vanilla Greek yogurt until smooth and thickened, about 2-3 minutes.

Cut the angel food cake into 1-inch cubes. Layer half of these cake cubes in a 9x13-inch baking pan.

Spread approximately ⅔ of the strawberry pie filling over the layer of angel food cake, allowing it to drizzle between the pieces.

Place the remaining cake cubes over the layer of strawberry filling.

Evenly distribute the prepared pudding mixture over the second cake layer, smoothing it out with a spatula.

Spread the thawed Cool Whip over the pudding layer, keeping it as even as possible.

Spoon dollops of leftover strawberry pie filling over the Cool Whip and swirl it through the topping.

Cover the pan with plastic wrap or aluminum foil, and chill in the refrigerator for 4 to 6 hours, or overnight if possible.

Before serving, sprinkle the top with almond slivers.