PINK ANGEL CAKE

1 baked (10-inch) angel food cake, cooled*
2 envelopes Dream Whip Whipped Topping Mix**
2 cups crushed strawberries or raspberries (or 2 packages (10 oz. each) Birds Eye Strawberry Halves or Red Raspberries, thawed)

Cut a 1-inch slice from top of cake. Then carefully hollow out a groove in remaining cake, removing small chunks of cake at a time and leaving 3/4-inch thick sides and bottom.

Prepare Dream Whip as directed on package. Stir in fruit.

Alternately spoon 2 cups of the Dream Whip mixture and the cake pieces into groove in cake. Replace top slice. Spread remaining Dream Whip mixture over top and sides.

Chill at least 3 hours.

*For small homemade or commercial angel food cakes, use only I envelope of Dream Whip and 1 cup (or one 1O-oz. package) crushed fruit.

**Each envelope of Dream Whip, prepared as directed on package, makes about 2 cups of whipped topping.

Makes 12 to 14 servings
From: Recipelink.com
Source: Recipe booklet: Fruit Desserts Festival, Dream Whip, General Foods Corporation, 1968