Strawberry Angel Trifle

1 baked angel food cake
1/2 cup strawberry jam
1 (21-ounce) can lemon pie filling
1 (8-ounce) container frozen non-dairy whipped topping, thawed (or 3
cups sweetened whipped cream)
1 (20-ounce) can pineapple chunks, drained
4 kiwifruit, peeled and sliced
2 pints strawberries, cleaned, hulled and sliced
Cut cake into bite-size pieces and place half in a glass serving bowl,
preferably one with straight sides. Set remaining cake pieces aside.
In a small saucepan, melt jam and drizzle half over cake in bowl; set
aside.
In a large bowl, combine lemon pie filling and non-dairy whipped
topping, mixing until smooth; spread half over cake and jam. Layer
half of the pineapple chunks, half the kiwifruit and half the
strawberries on top. Arrange remaining cake over fruit; pour on
remaining lemon mixture. Layer with remaining fruit. Cover with
plastic wrap and refrigerate for at least 4 hours.
Makes 16 servings.