Lemony Angel Cake - cooking recipe

Ingredients

1 store bought angel food cake
1 box (4 serving size) instant lemon pudding and pie filling
2 c. cold milk
1 (8 oz.) container lemon low-fat yogurt
1 container Cool Whip

Preparation

To make filling:
At least 1 hour before using, beat pudding mix and milk according to package directions.
Fold in lemon yogurt until blended.
Cover and refrigerate at least 1 hour, until mixture is of spreading consistency.