Categories: cake, dessert, jello

Ingredients

• *1 pkg. (10 oz) round angel food cake
• *1/2 cup each: fresh strawberries and sliced raspberries
• *2 cups thawed COOL WHIP whipped topping, divided

Directions

1. CUT 3/4-inch-thick slice from top of cake, using a serrated knife. Use small sharp knife to cut 1-inch-wide and 1-inch-deep tunnel around center of inside of cake, being careful to not cut through to bottom or side of cake. Reserve removed cake for another use.

2. MASH berries; mix with half of the whipped topping. Spoon into bottom of cake; cover with top of cake.

3. FROST with remaining whipped topping. Refrigerate at least 1 hour before slicing to serve. Store leftovers in refrigerator.

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