Hidden Treasure Cake

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place cake on serving plate and cut a slice off the top 3/4 inches thick.
  • Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
  • Remove the cake cutout.
  • Stir water into the jello powder until powder is completely dissolved.
  • Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
  • Set aside 1/2 cup of jello mixture in medium bowl.
  • Add the Cool Whip and stir with a wire whisk until well blended.
  • Cool in the fridge for 10- 15 minutes or until thick enough to spread.
  • Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
  • Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
  • Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
  • Garnish the top of the cake with the remaining 1/4 cup of the fruit.
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