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1 large angel food cake (baked)
1 (3.5 ounce) package instant lemon pudding mix
2 cups milk
12 oz vanilla or lemon yogurt
11 oz jar lemon curd
1 (12 oz) tub cool whip, thawed
Cut angel food cake into small cubes and spread them into an even layer in a 9×13-inch baking dish. Set aside.
In a large bowl, whisk together pudding mix and cold milk, then fold in greek yogurt until smooth.
Drizzle lemon curd on top of cake cubes.
Pour pudding mixture over lemon curd and spread gently into an even layer.
se a spatula to spread whipped topping over pudding layer.
Cover tightly and place in refrigerator and let set for a minimum of 3 hours before serving.
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