Strawberry Margarita Tunnel Cake

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prep time

20 min

total time

2 hr 30 min

makes

10 servings, 1 piece (72 g) each

photo by:

kraft

recipe by: kraft

What You Need

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

1/2 cup fresh raspberries, divided

2 tsp. lime zest

3/4 cup thawed Cool Whip Light Whipped Topping

Make It

PLACE cake on serving plate. Use long serrated knife to cut 3/4-inch-thick horizontal slice from top of cake; set aside. 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. Remove cake cutout; reserve for snacking.

ADD boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice cubes to measure 3/4 cup. Add to jelly; stir until ice is completely melted. Remove 1/2 cup jelly; place in separate medium bowl. Add Cool Whip; stir with whisk until well blended. Refrigerate 10 min. or until thickened to spreading consistency.

MEANWHILE, refrigerate remaining plain jelly 5 to 10 min. or until thickened. Stir in 1/4 cup each strawberries, raspberries and lime zest; spoon into tunnel of cake. Replace cake top. Frost cake with thickened jelly mixture. Garnish with remaining berries. Refrigerate 2 hours.