Lemon Angel Dessert

1. 1

   Cut brown from cake and cut cake into small pieces.

2. 2

   Using a hammer, crush lemon sour balls into powder.

3. 3

   Mix pie filler with 1 1/2 cups of the Cool Whip.

4. 4

   Add some of the lemon sour balls powder.

5. 5

   Now start layering the pieces of cake alternating with pie filler and Cool Whip mixture.

6. 6

   Finish dessert by spreading remaining Cool Whip over top and sprinkle with some of the crushed lemon balls.

7. 7

   Refrigerate several hours or overnight.

8. 8

   Use a 13 x 9-inch glass pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.