Ingredients
1 cup heavy whipping cream1 tablespoon confectioners’ sugar1 can (15-3/4 ounces) lemon pie filling1 prepared angel food cake (8 to 10 ounces)
Preparation
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream.
Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
