1 (22 oz.) can lemon filling
1 (9 or 10 inch) round angel food cake
1 (8 oz.) carton lemon yogurt
1 (8 oz.) container frozen whipped topping, thawed

Cut cake horizontally into 4 layers using a serrated knife. In medium bowl combine filling and yogurt; blend well. Spread about 1/3 of the filling (about 1 cup) between each layer. Frost top and sides with whipped topping. Store in refrigerator. Serves 12.