|9 inch angel food cake||1 (purchased)|
|Canned lemon pudding||1 Pound (1 can)|
|Whipped topping mix||5 Ounce, prepared as directed (2 envelopes)|
|Hard lemon candies||10 , crushed|
Line a 10-inch tube pan with wax paper.
Tear angel food cake into bite -size pieces after removing crusts.
Fold lemon pudding into whipped topping along with the candy.
Fill pan with alternate layers of lemon mixture and cake.
Cover and refrigerate overnight.
Unmold and garnish with additional crushed lemon candy if desired.