Fluffy strawberry lemon cake

Round angel food cake.. 9 inch (about 10 oz.)

1-1/4 cups cold fat free milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 Tbsp. grated lemon peel

1 cup strawberries, chopped

2 cups thawed COOL WHIP LITE Whipped Topping

6 whole strawberries, halved (optional)







PLACE cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake. Remove cake cutout; reserve for snacking or another use.

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

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