Hidden Treasure Cake

• 1 prepared (10 oz.) angel food cake
• 1/2 cup boiling water
• 1 1/2 cups thawed COOL WHIP Whipped Topping
• JELL-O BRAND GELATIN OPTIONS:
• Strawberry
• Orange
• Lemon
• Lime
• FRUIT CHOICES:
• 1 cup chopped strawberries, divided
• 1 can (11 oz.) mandarin orange segments, drained, divided
• 1 cup blueberries, divided
• 1 cup raspberries, divided

1. cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake using a serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through. Remove and save cutout for snack.
2. boiling water into 1 pkg. (4-serving size) dry Jell-O Brand Gelatin in bowl 2 min. until dissolved. Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into gelatin until completely melted. Remove 1/2 cup of the gelatin mixture and place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 min. or until thick enough to spread.
3. refrigerate remaining plain gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup of the fruit; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened whipped topping and gelatin mixture. Garnish top with remaining fruit.

angel food cake, boiling water, strawberry, orange, lemon, lime, fruit choices, strawberries, orange segments, blueberries, raspberries

Taken from www.myrecipes.com/recipe/hidden-treasure-cake (may not work)