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Ingredients
- 1 (9 or 10-inch) angel food cake
- 1 (21 oz.) can lemon pie filling
- 1 (8 oz.) carton lemon yogurt
- 1 (8 oz.) container frozen nondairy whipped topping, thawed
Method
- Bake cake and allow to cool.
- Slice cake horizontally into four layers using serrated knife.
- In a medium bowl, combine pie filling and yogurt.
- Blend well.
- Spread 1/3 of filling (1 cup) between each cake layer.
- Frost top and sides with whipped topping.
- Serves 12.