Lemon-Angel Dessert

Directions

1. 1
   Make lemon pudding following the directions on the box, except fold hot lemon pudding into the beaten meringue.
2. 2
   Pour half this mixture into a 9 x 13-inch pan.
3. 3
   Tear angel food cake into chunks and sink into lemon/meringue mixture in pan.
4. 4
   Pour remaining lemon/meringue over top.
5. 5
   Chill until set.
6. 6
   Serve as made or top with fresh strawberries, blueberries or cherry pie filling.
7. 7
   Makes 15 servings (plain) with 205 calories and 1 gram fat each.