Lemon Angel Cake – Quick, Tangy, and Scrumptious!
Lemon Angel Cake
Ingredients
1 cup heavy whipping cream
1 tablespoon confectioners’ sugar
1 reg. size can lemon pie filling
1 – 10 oz. prepared angel food cake
Directions
~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.