Contributed by: Annie Klemke
Ingredients
9 inch angel food cake ( about a 13 ounce size)
1 can of Lemon Pie Filling (2 Cups)
1/2 pint of whipping cream
1 package of lemon candy drops
Directions
Line a 9 inch spring pan with waxed paper. Remove the brown crusts from the angel food cake and tear or cut into bite size pieces (about the size of a marshmallow). Fold 2 cups of lemom pie filling to 1 cup of whipped cream. Crush about 10 lemon candy drops, and fold them lightly into the pie filling and whipped cream mixture. Fill the pan with alternate layers of lemon mixture and cake, beginning and ending with lemon mixture; cover. Refrigerate overnight. To serve, unmold the dessert and cover with a layer of cool whip and sprinkle with some more crushed lemon candy drops.
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