Lemon Angel Cake

Ingredients:

1 cup heavy whipping cream

1 tablespoon confectioners' sugar

1 can (15 3/4 ounces) lemon pie filling

1 prepared angel food cake (14 ounces)

Directions:

In a small mixing 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.

Split cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with the second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.