In a medium mixing bowl, combine the cream cheese, sugar and 2 Tbsp. lemon juice plus zest; beat with a handheld mixer until fluffy and smooth. Add yogurt, and blend until combined. Then fold in the whipped topping (set aside approximately 1¼ c. for garnishing top).
On a serving plate, arrange wafers into a 9–10”circle. Carefully spread one-third of the whipped cream mixture in an even layer over the wafers. Spread one-third of the Lucky Leaf® Premium Red Raspberry Fruit Filling & Topping over the cream layer. Repeat the process until the last of the pie filling is on top. Transfer the reserved cream into a piping bag fitted with a large star tip. Decoratively pipe the cream around the circumference and the center of cake. Crumble a remaining wafer, and sprinkle over the cream.
Refrigerate the cake overnight; then slice and serve.