Lemon Meringue Cake

Using 8-inch round layer cake pans, make and cool cake as directed on the label.

Cook lemon pudding and pie filling as directed for pie filling.

Cool 30 minutes; stir several times. Beat egg whites until frothy; gradually add sugar; beat until stiff, but not dry.

Split each cake layer into 2 thin layers. Stack on cookie sheet or ovenproof plate; spread lemon pudding between layers and on top of cake.

Spread meringue around sides of cake.

Bake at 450° for about 5 minutes, until light brown.

Cool to room temperature before serving.

Store cake in the refrigerator.