Fluffy Strawberry-Lemon Cake

• 1 round angel food cake (10 oz.)
• 1-1/4 cups cold fat-free milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
• 1 Tbsp. grated lemon zest
• 1 cup strawberries, chopped Safeway 1 lb For $3.99 thru 02/09
• 2 cups thawed COOL WHIP LITE Whipped Topping
• 6 whole strawberries, halved Safeway 1 lb For $3.99 thru 02/09

1. Place cake on serving plate.
2. Cut 3/4-inch-thick slice off top of cake; set slice aside.
3. Carefully hollow out center of cake, leaving 1-inch-thick shell on bottom and sides.
4. Reserve removed cake for snacking or other use.
5. Pour milk into medium bowl.
6. Add dry pudding mix.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. Stir in lemon peel.
10. Remove 1/2 cup of the pudding; place in medium bowl.
11. Set aside.
12. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries.
13. Replace top of cake.
14. Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended.
15. Spread onto top and sides of cake.
16. Refrigerate at least 1 hour before serving.
17. Garnish with strawberry halves.
18. Store leftovers in refrigerator.

cake, cold fat, sugar, lemon zest, strawberries, topping, strawberries

Taken from www.kraftrecipes.com/recipes/fluffy-strawberry-lemon-cake-70020.aspx (may not work)