Strawberry Tunnel Cream Cake
12 oz. prepared angel food cake
3 oz. cream cheese, softened
14 oz. can sweetened condensed milk
1/3 cup ReaLemon juice from concentrate
1 tsp. almond extract
1 cup chopped fresh or frozen strawberries, thawed and well drained
12 oz. cool whip
Additional fresh strawberries, optional
Invert cake onto serving plate. Cut 1" slice crosswise from top of
cake; set aside. With sharp knife, cut about cake 1" from center
hold and 1" from outer edge, leaving cake walls 1" thick. Remove
cake from center, leaving 1" thick base on bottom of cake. Tear cake
removed from center into bite-size pieces; reserve. In large mixing
bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk. Until smooth. Stir in ReaLemon, almond extract and
food coloring if desired. Stir in reserved torn cake pieces and
chopped strawberries. Fold in 1 cup whipped topping. Fill cake
cavity with strawberry mixture; replace top of cake. Frost with
remaining whipped topping. Chill 3 hours or freeze 4 hours. Garnish
with strawberries, if desired. Return leftovers to refrigerator or
freezer.