The real secret behind this yummy tunnel cake? How easy it is to make! But don't let that stop you from accepting all the credit that comes your way!
What You Need
Original recipe yields 8 servings
1 pkg. (10 oz.) prepared angel food cake
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1/2 cup ice cubes
1 cup raspberries, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut a 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; stir with whisk until 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 raspberries.
Spoon raspberry mixture into tunnel of cake; replace top of cake. Frost with COOL WHIP mixture. Top with remaining raspberries just before serving.
Prepare using 1 pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.
How to Store
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.