Strawberry Tunnel Cream Cake

• 1 (10 or 12 oz.) prepared angel food cake ring
• 1 (14 oz.) can Eagle Brand condensed milk
• 1 tsp. almond extract
• 1 (12 oz.) frozen whipped topping, thawed (5 1/4 c.)
• red food coloring (optional)
• 2 (3 oz.) pkg. cream cheese, softened
• 1/3 c. ReaLemon lemon juice from concentrate
• 1 c. chopped fresh strawberries or 16 oz. frozen strawberries, thawed and well drained
• fresh strawberries (if desired)

1. Invert cake onto serving plate.
2. Cut 1-inch slice crosswise from top of cake; set aside.
3. With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls 1-inch thick.
4. Remove cake from center, leaving 1-inch thick base on bottom of cake.
5. Tear cake removed from center into bite sized pieces; reserve.
6. In large mixer bowl, beat cheese until fluffy.
7. Gradually beat in condensed milk until smooth.
8. Stir in ReaLemon brand lemon juice, extract and food coloring, if desired. Stir in torn cake pieces and chopped strawberries.
9. Fold in 1 cup whipped topping.
10. Fill cake cavity with strawberry mixture; replace top slice of cake.
11. Frost with remaining whipped topping. Chill 3 hours or freeze 4 hours.
12. Garnish with strawberries, if desired.
13. Return leftovers to refrigerator or freezer.

cake ring, condensed milk, almond extract, frozen whipped topping, red food coloring, cream cheese, lemon juice from concentrate, fresh strawberries, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922736 (may not work)