1 (3 1/4 oz.) pkg. vanilla pudding mix
1 (10") angel cake
1 (1 lb. 5 oz.) can lemon pie filling
1 (8 oz.) Cool Whip

Cook pudding according to package directions; cover surface with waxed paper; cool. Cut a 1 inch slice from top of cake; lift off and set aside.

With knife parallel to sides of cake, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving "walls" of cake 1 inch thick. Remove center with a fork. Leaving a 1 inch thick base. (Do not cut through bottom of cake.)

Beat pudding smooth; fold half into lemon pie filling. Set aside 1/2 cup lemon mixture; spoon remaining into cake. Replace top of cake. Fold in remaining pudding into Cool Whip. Frost top and sides of cake; chill.