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Ingredients
- 9 or 10-inch angel food cake, prepared and baked
- 1 (21 oz.) can lemon pie filling or lemon topping
- 1 (8 oz.) carton lemon yogurt
- 1 (8 oz.) container nondairy whipped topping
- lemon slices or lemon jelly candies for garnish
Method
- Cut cake into 4 layers.
- In medium bowl mix together lemon filling and yogurt.
- Spread filling between each layer, but not on top of cake.