This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box angelfood cake mix (mixed and baked according to box directions ONE
DAY before making the rest of this recipe)
1/2 pint heavy whipping cream
1 - 3oz. box Jell-O lemon pudding/pie filling (NOT instant)
Bake angelfood cake according to box directions and cool completely. The
next day, use a large bread knife to saw the cake horizontally into 3 equal
layers. In a saucepan cook lemon pudding mix according to box directions--
cool completely. In a mixer add the cream--use the whisk attachment and
whip until it gets fluffy. Pour whipped cream into the lemon pudding--stir with
a spoon. Place first layer of cake on a cake plate--spread lemon cream
mixture on top. Repeat with all cake layers. Spread remaining lemon cream
on top layer and on sides of cake. Refrigerate.