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Fluffy Strawberry-Lemon Cake

Fluffy Strawberry-Lemon Cake recipe
photo by:kraft
This Healthy Living lemon cake recipe starts with an angel food cake—and ends with a strawberry-topped dessert they'll be talking about for ages!
20 min
1 hr 20 min
8 servings, one piece each.
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What You Need

 round angel food cake (10 oz.)
cups  cold fat-free milk
pkg.  (4-serving size) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
Tbsp.  grated lemon zest
cup  strawberries, chopped
cups  thawed COOL WHIP LITE Whipped Topping
whole  strawberries, halved

Make It

PLACE cake on serving plate. Cut 3/4-inch-thick slice off top of cake; set slice aside. Carefully hollow out center of cake, leaving 1-inch-thick shell on bottom and sides. Reserve removed cake for snacking or other use.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.

ADD whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and sides of cake. Refrigerate at least 1 hour before serving. Garnish with strawberry halves. Store leftovers in refrigerator.

Kraft Kitchens Tips

Make it Easy
Place uncut cake in freezer 30 min. before slicing for easier handling.
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