Cut angel food cake into small cubes and arrange in an even layer in a 9x13-inch baking dish. Set aside.

In a large bowl, whisk together the lemon pudding mix and cold milk until slightly thickened. Fold in the yogurt until smooth.

Drizzle the lemon curd evenly over the cubed cake.

Pour the pudding-yogurt mixture over the lemon curd and gently spread it into an even layer.

Spread the thawed cool whip over the top of the pudding layer.

Cover the dish tightly and refrigerate for at least 3 hours before serving.