Add the softened brick of cream cheese to a large bowl with a hand mixer, OR the bowl of a stand mixer fitted with the paddle attachment.

Beat the cream cheese until soft and fluffy, then turn off the mixer.

Add in the greek yogurt (or sour cream) and milk. Beat the mixture until smooth and uniform, scraping down the sides of the bowl as needed.

Once everything is well combined, add in the full pouch of vanilla pudding mix. Mix well to combine.

Turn off the mixer and remove the beaters. Add the full container of thawed whipped topping, and gently fold it in using a silicone spatula.

Once the topping is folded in, spread it into a deep 9” square or round dish, OR a medium-sized trifle dish.

Spread the mixture into an even, smooth layer.

Add the can of pie filling and spread it out evenly, all the way to the edges.

Serve immediately OR allow to chill for 30 minutes - 2 hours to firm up slightly.

Serve with fruit, graham crackers, or in small bowls.