1 angel food cake
1 (4 oz.) sugar-free instant vanilla pudding
2 c. cold milk
1 (8 oz.) container low fat lemon yogurt
2 env. (2.8 oz. box) whipped topping mix

Filling: At least 1 hour before using, beat pudding mix and milk according to package directions. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour; or until mixture is spreading consistency. Meanwhile beat topping mix and cold milk together, according to the package directions.

To assemble: Slice cake horizontally into 3 layers. Put 1 layer on cake plate and spread with 1/2 the filling. Repeat with the 2nd layer and remaining filling. Top with last layer. Frost the top and sides with the whipped topping.