1 pkg. Angel food cake (Duncan Hines or Betty Crocker)
1 (3 oz.) pkg. vanilla or cheese cake instant pudding
1 pint sliced strawberries
1 pint blueberries
2 cups heavy cream, whipped

Bake angel food according to package directions and allow to cool.

In a large bowl, prepare instant pudding according to package directions. Add strawberries and blueberries.

Cut off a 1-inch slice from the top of the cake and reserve. Carefully hollow out the inside of the cake leaving 1-inch sides and bottom. Tear hollowed out cake into bite size pieces and add to pudding, mix well.

Spoon pudding mixture into cake filling space. Put top on and frost with whipped cream.

Submitted by: Linda Exley