Strawberry Tunnel Cream Cake

• 1 (10-inch) prepared round angel food cake
• 2 (3 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 1/3 c. ReaLemon juice from concentrate
• 1 tsp. almond extract
• 2 to 4 drops red food coloring (optional)
• 1 c. chopped fresh strawberries
• 1 (12 oz.) container frozen nondairy whipped topping, thawed
• 5 1/4 c. additional fresh strawberries (optional)

1. Beat cheese until fluffy.
2. Gradually beat in milk until smooth.
3. Stir in lemon juice and food coloring.
4. Stir in strawberries.
5. Fold in 1 cup whipped topping; fill cake hole with mixture.
6. Chill 3 hours.
7. Frost with remaining topping.
8. Put whole strawberries on top.
9. Store in refrigerator.

cake, cream cheese, condensed milk, realemon juice from concentrate, almond extract, drops red food coloring, fresh strawberries, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858065 (may not work)