Hi Juanita,
These are two family favorites, whip up easy, and impressive looking... The first is:

LEMON ANGEL FOOD TORTE

1 large angel food cake
l can Comstock Lemon Filling (like the kind for lemon meringue pie)
1 large container cool whip

Split angel food cake about 4 times horizontally. Fold couple heaping tablespoons of cool whip into the can of filling to "lighten it". Fill the layers with the filling, and frost all over with the cool whip. Decorate with fresh lemon slices, and serve cold.

STRAWBERRY TUNNEL CAKE

1 (10-inch) prepared round angel food cake
2 pkg (3-oz. each) cream cheese softened
l can eagle brand milk (sweetened condensed)
1/3 cup real lemon lemon juice from concentrate
l tsp. almond extract
2 to 4 drops red food coloring (optional)
l cup chopped fresh strawberries
1 (12 oz.) container of cool whip thawed
Additional fresh strawberries (optional)

Cut off top of cake approx. 1 inch deep; set aside. With sharp knife, cut out inside of cake 1 inch from outside, and l inch from the hole in the middle, leaving 1 inch at the base of the cake too. Reserve cake pieces.

In large bowl, beat cream cheese till fluffy, gradually adding condensed milk until smooth. Stir in lemon juice, extract, and food coloring. Stir in reserved torn cake pieces and chopped strawberries. Fold in l cup whipped topping.

Fill cavity of cake and replace top slice of cake. Chill 3 hours then frost with rest of cool whip.

For garnish: lay strawberries on side, and make 3 cuts, almost all the way through them, and "fan" them out and place on top of cake, you may want to separate the stems from the berries, and wash them carefully and use them right above the "fanned" strawberries.

P.S.
My daughters made this one year for Mother's Day...it was impressive!