Take 1 prepared (284g) angel food cake, 1/2 cup boiling water, 1-1/2 cups thawed Cool Whip Whipped Topping and mix & match your recipe from these options...
PLACE cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel around centre of interior of cake; being careful not to cut through bottom of cake. Remove cake cutout.
STIR boiling water into 1 pkg. (4-serving size) Jell-O Jelly Powder in medium bowl 2 min. until completely dissolved. Add enough cold water to 1/2 cup ice cubes to measure 3/4 cup; stir into jelly powder until ice is completely melted. Remove 1/2 cup of the jelly powder 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.
MEANWHILE, refrigerate remaining plain jelly powder mixture 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 jelly mixture. Garnish top with remaining 1/4 cup fruit.