9 or 10 inch round angel food cake
1 can (21 oz.) lemon filling
1 carton (8 oz.) lemon yogurt
1 container (8 oz.) frozen nondairy whipped topping, thawed

Cut cake into 4 layers using 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. Refrigerate. Serves 12.