Lemon Filled Angel Food Cake - cooking recipe

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

Preparation

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.