Ingredients

1 angel food cake bar, cut in 1/2 inch slices
2 pkgs. lemon pie filling (not instant), prepared and cooled
1 lg. container of Cool Whip

Directions

Lay half of sliced cake on bottom of a 9 x 13 cake pan and pour half the cooled pie filling over it. Top with remaining slices then with rest of filling. Refrigerate until ready to serve. Top with Cool Whip. Makes 10-12 servings.

Notes