Strawberry Tunnel Cream Cake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 10 inches prepared round angel food cake
• 1 (250 g) package cream cheese, softened
• 1 (300 ml) can sweetened condensed milk (regular or low-fat)
• 1/3 cup lemon juice
• 1 teaspoon almond extract
• 2 -4 drops red food coloring (optional)
• 1 cup chopped fresh strawberries (or 1 package frozen, thawed and well drained)
• 1 (750 ml) container whipped topping, thawed
• additional fresh strawberries

Recipe

• 1 invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
• 2 with sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. tear cake removed from center into bite-sized pieces; reserve.
• 3 in large mixer bowl, beat cream cheese until fluffy. gradually beat in eagle brand until smooth. stir in lemon juice, extract and food coloring, if desired.
• 4 add reserved torn cake pieces and chopped strawberries and stir into mixture. fold in 1 cup whipped topping. fill cake cavity with strawberry mixture; replace top slice of cake.
• 5 frost with remaining whipped topping. chill 3 hours or freeze for 4 hours. garnish with strawberries if desired. return leftovers to refrigerator or freezer.