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

Cut cake horizontally into 3-4 layers. In medium bowl, combine pie filling and yogurt, blending well. Spread 1/2 or 1/3 of the filling between each layer. Frost sides and top with whipped topping. Garnish with lemon slices. Refrigerate. Serves 12.