Sandra Lee semi-homemade

Ingredients

• 2 purchased (10 to 12 ounces each) angel food cakes

• 21/2 containers (16 ounces each) vanilla frosting,  Betty Crocker Rich & Creamy®

• 1 box (4.5-ounce) strawberry-flavored fruit snacks,  Betty Crocker Fruit by the Foot®

• 1 pint fresh blueberries

Directions

1. Place 1 cake, wide end down, on serving platter. Spread thin layer of frosting over top of cake. 

2. Cut one 2-inch-wide wedge from second cake. Spread 1/4 cup of frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to attach. 

3. Place second cake on top of cake on platter. Tear cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread 1 whole container of frosting evenly over top and sides of cake to coat completely. 

4. Cut fruit roll strips to match height of cake. Press fruit roll strips vertically onto sides of cake to resemble stripes, spacing evenly. Arrange blueberries decoratively on top of cake.

5. Transfer remaining frosting to pastry bag fitted with star tip. Pipe frosting decoratively around upper and lower edges of cake. Pipe stars on top of blueberries.