Strawberry Margarita Tunnel Cake

1. 1

   Place cake on serving plate.

2. 2

   Use long serrated knife to cut 3/4-inch-thick horizontal slice from top of cake; set aside.

3. 3

   Cut 1-inch-wide and 1-inch-deep tunnel around centre of interior of cake with short serrated knife, being careful to not cut through to bottom of cake.

4. 4

   Remove cake cutout; reserve for snacking.

5. 5

   Add boiling water to jelly powder in medium bowl; stir 2 min.

6. 6

   until completely dissolved.

7. 7

   Add enough cold water to ice cubes to measure 3/4 cup.

8. 8

   Add to jelly; stir until ice is completely melted.

9. 9

   Remove 1/2 cup jelly; place in separate medium bowl.

10. 10

    Add Cool Whip; stir with whisk until well blended.

11. 11

    Refrigerate 10 min.

12. 12

    or until thickened to spreading consistency.

13. 13

    Meanwhile, refrigerate remaining plain jelly 5 to 10 min.

14. 14

    or until thickened.

15. 15

    Stir in 1/4 cup each strawberries, raspberries and lime zest; spoon into tunnel of cake.

16. 16

    Replace cake top.

17. 17

    Frost cake with thickened jelly mixture.

18. 18

    Garnish with remaining berries.

19. 19

    Refrigerate 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.