9 or 10-inch round angel food cake
1 can (21 oz.) lemon filling or topping
1 carton (8 oz.) lemon yogurt
1 container (8 oz.) frozen non-dairy whipped topping, thawed
Lemon slices (opt.)

Cut cake horizontally into 4 layers using a serrated knife. In medium bowl, combine pie filling and yogurt; blend well. Spread a third of filling (1 cup) between each cake layer. Frost top and sides with whipped topping. Garnish with lemon slices. Refrigerate. Serves 12.