Strawberry Tunnel Cream Cake

• 1 (10 inch) angel food cake
• 1 (8 oz.) pkg light cream cheese, softened
• 1 (14 oz.) can low-fat sweetened condensed milk
• 1/4 cup lemon juice
• 1 tsp almond extract
• 2 cups sliced fresh strawberries
• 1 (12 oz.) container reduced-fat frozen whipped topping, thawed
• fresh strawberries or mint springs, for garnish

1. Cut a 1-inch layer from top of cake; set aside.
2. Hollow out center of cake, leaving a 1-inch shell; tear remaining cake into bite-size pieces.
3. Place shell on serving platter, and set aside. Beat cream cheese at medium speed with an electric mixer until fluffy.
4. Add condensed milk; beat until blended.
5. Stir in lemon juice and extract.
6. Fold in cake pieces and strawberries.
7. Spoon into cake shell; replace top layer.
8. Cover and chill 3 hours or until set.
9. Spread whipped topping on top and sides of cake; garnish, if desired.
10. Chill.

angel food cake, cream cheese, lowfat sweetened condensed milk, lemon juice, almond, fresh strawberries, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75464 (may not work)