Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Frostings and Glazes
  1            Package  lemon pie filling
  2 1/4           Cups  whipping cream
     1/4           Cup  sugar
  1                     sponge or angel cake -- cubed
  1                Can  pineapple tidbits -- (14 OZ) drained
  1                Can  mandarin oranges -- (10 oz) drained

Preparation:

Prepare pie filling according to package directions. Cool completely. Steel Knife: Tip processor forward by placing a thick book underneath. Do not insert pusher in feed tube. Whip cream until mixture of sour cream. Add sugar and process a few seconds longer, until stiff. Set aside half the Whipped cream for the garnish. Add cooked lemon mixture to whipped cream and process with several quick on/off turns to blend, scraping down bowl as necessary. Arrange half the cake in a 2 1/2 to 3 quart glass bowl. Add half the pineapple, then top with half the lemon cream. Repeat with remaining cake, pineapple and lemon cream. Garnish with reserved whipped cream and arrange orange segments in an attractive design. Refrigerate 4 to 6 hours.

Nutritional Information:

4143 Calories (kcal); 238g Total Fat; (50% calories from fat); 40g Protein; 487g Carbohydrate; 1515mg Cholesterol; 687mg Sodium