9 or 10 inch round angel food cake
1 can (21 oz.) lemon pie filling
1 carton (8 oz.) lemon yogurt
1 container (8 oz.) Cool Whip

Cut cake horizontally into four layers using serrated knife. In medium bowl combine pie filling and yogurt. Blend well. Spread a third of filling between each cake layer. Frost top and sides with whipped topping. Refrigerate. Serves 12.