Strawberry Margarita Tunnel Cake

• 1 pkg. (284 g) prepared round angel food cake
• 1/2 cup boiling water
• 1 pkg. (10.1 g) Jell-O No Sugar Added Strawberry Jelly Powder
• cold water
• 1/2 cup ice cubes
• 1-1/2 cups chopped fresh strawberries, divided Safeway 1 lb For $3.99 thru 02/09
• 1/2 cup fresh raspberries, divided
• 2 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09
• 3/4 cup thawed Cool Whip Light Whipped Topping

1. Place cake on serving plate.
2. Use long serrated knife to cut 3/4-inch-thick horizontal slice from top of cake; set aside.
3. Cut 1-inch-wide and 1-inch-deep tunnel around centre of interior of cake with short serrated knife, being careful to not cut through to bottom of cake.
4. Remove cake cutout; reserve for snacking.
5. Add boiling water to jelly powder in medium bowl; stir 2 min.
6. until completely dissolved.
7. Add enough cold water to ice cubes to measure 3/4 cup.
8. Add to jelly; stir until ice is completely melted.
9. Remove 1/2 cup jelly; place in separate medium bowl.
10. Add Cool Whip; stir with whisk until well blended.
11. Refrigerate 10 min.
12. or until thickened to spreading consistency.
13. Meanwhile, refrigerate remaining plain jelly 5 to 10 min.
14. or until thickened.
15. Stir in 1/4 cup each strawberries, raspberries and lime zest; spoon into tunnel of cake.
16. Replace cake top.
17. Frost cake with thickened jelly mixture.
18. Garnish with remaining berries.
19. Refrigerate 2 hours.

cake, boiling water, sugar, cold water, fresh strawberries, fresh raspberries, lime zest

Taken from www.kraftrecipes.com/recipes/strawberry-margarita-tunnel-cake-123555.aspx (may not work)