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

Prepare time: 20 minutes. Cut cake horizontally into four layers using serrated knife. In medium bowl, combine pie filling and yogurt; blend well. Spread a third of filling (one cup) between each cake layer. Frost top and sides with whipped topping. Garnish with lemon slices. Refrigerate. Serves 12.