Ingredients
1 prepared angel food cake (8 to 10 ounces)1-1/2 cups fresh or frozen raspberries, thawed and drained1-1/2 cups fresh or frozen blueberries8 cups whipped toppingAdditional berries, optional
Preparation
With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes.
Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top.
Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.
