Take 1 prepared (10 oz.) angel food cake, 1 pkg. (3 oz.) JELL-O Gelatin, 1/2 cup boiling water, 1/2 cup ice cubes and 1-1/2 cups thawed COOL WHIP Whipped Topping, and mix & match your recipe from these options...
PLACE cake on serving plate. Use serrated knife to cut 3/4-inch-thick horizontal slice from top of cake; set aside. Use small knife to cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful not to cut through to bottom or sides of cake. Remove and reserve cut-out cake for snacking or another use.
ADD boiling water to JELL-O Gelatin in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice cubes to measure 3/4 cup; stir into gelatin until completely melted. Remove 1/2 cup of the gelatin mixture; pour into 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 of the fruit; spoon into tunnel in cake. Replace top of cake.
FROST cake with COOL WHIP mixture. Garnish with remaining fruit.