FLUFFY STRAWBERRY LEMON CAKE

FLUFFY STRAWBERRY LEMON CAKE 1 round angel food cake (10 oz.) 1-1/4 cups cold milk 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding 1 Tbsp. grated lemon zest 1 cup strawberries, chopped 2 cups thawed COOL WHIP Whipped Topping 6 whole strawberries, halved 4 Raspberries for the top of cake Whipped Cream for top PLACE cake on serving plate. Cut ¾-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 ½ 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 ½ 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 and raspberries. Store leftovers in refrigerator.