LEMON CREAM ANGEL CAKE
1 package lemon pudding and pie filling mix
1 10 inch angel food cake
1 cup whipping cream
Prepare lemon pie filling as directed on package using 1 whole egg or 2 egg yolks (do not prepare meringue) cool
Cut the angel food cake into 3 horizontal slices
spread half of the cooled filling between each of these layers
Next whip the cream until thick and shiny, Fold the remaining lemon filling into the whipped cream.
Frost the top and sides of cake with the lemon cream mixture.
Chill for one hour before serving.
Garnish with cherry halves, cut citron or grated orange or even just lemon rind if desire.
(Can substitute Chocolate or Butterscotch filling instead for different flavors. )
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