In a large bowl, combine the vanilla pudding mix with the cold milk. Whisk until the pudding starts to thicken, then let it rest for 2-3 minutes before folding in the Greek yogurt. Set aside.

Fill the bottom of a 13×9 baking dish with about half of the angel food cake cubes. Press them together to fill in any gaps.

Spoon 2 cups of the strawberry pie filling over the cake layers and gently spread it out.

Layer the remaining cake cubes over the strawberry filling. Then, spread the prepared pudding evenly across the top.

Spread the thawed whipped topping over the pudding layer and spoon the remaining strawberry filling on top. Optionally, use a toothpick to create a swirl effect with the filling.

Refrigerate the cake for at least 6 hours, preferably overnight, to allow it to set. Serve chilled.