From Carol Wallace
1 Angel food cake (store bought is fine)
1 small box sugar-free instant white chocolate pudding
1 large container light Cool Whip
Slice the top (horizontally) off the Angel food cake, about an inch from the top. Reserve the top. Make tunnel in bottom part of cake by cutting around the inside walls about 1/4-inch from the edge and remove inner part of cake, leaving side walls and a little on bottom. Mix pudding as directed and chill for about 30 minutes. Fold about 1 cup of Cool Whip into pudding. Fill inside of cake with pudding mixture to top rim. Replace top of cake. Frost whole cake with remaining Cool Whip.
This makes a really light, cool dessert and can be made with any flavor pudding mix.