|
Slice angel food cake horizontally into 3 layers.
Fold
whipped cream into the lemon pie filling mix until smooth.
Place
bottom cake layer on a cake plate. Spread some of the
lemon mixture over. Top with the next cake layer. Spread
some lemon mixture over. Top with the top cake layer.
Ice the top and sides of the cake with the remaining
lemon mixture.
Refrigerate
several hours or overnight.
|
