Lemon Chiffon Cake - cooking recipe

Ingredients

1 orange chiffon sponge cake
3 pkg. lemon Jell-O chiffon pie filling
2/3 c. sugar

Preparation

Mix pie filling as directed on box.
Cut down sugar amount to 2/3 cup.
Break up half of sponge cake.
Put into a large spring-form tin (greased).
Pour 1/2 of pie filling mixture over cake in pan.
Repeat and put in refrigerator overnight.
Serve with Cool Whip.
Decorate with strawberries or coconut if desired.