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Hidden Treasure Cake

Prep time 20 mins
Other time 2 hrs, 10 mins
Yield Makes 8 servings
Create your own mix-and-match recipe from the ingredient options listed.


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

How to Make It

  1. PLACE 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.

    STIR 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.

    MEANWHILE, 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.