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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is such a good recipe to do in the summer, it's light, lemony and yummie. Enjoy Ingredients:
1 angel food cake (1 lb) |
2 1/4 cups canned lemon pie filling |
topping |
3/4 cup nonfat lemon yogurt |
1 1/2 cups nonfat whipped topping |
Directions:
1. Just before assembling cake, make the topping by gently folding yogurt into whipped topping....
2. To assemble cake, use a bread knife to cut cake into 3 layers. Place the bottom cake layer on a platter, and spread with half of the lemon pudding....put another layer of cake on top of first layer and spread with the rest of lemon pudding. Put the third cake layer on, and spread the topping over the top and side of the cake. Put in the refrigerator to chill for 2 hours or so before slicing.
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